Cajun Baked Roux

Submitted by Dan-Amer 1

"With horror many cooks read the words "first make a roux". Here is a method to take the fear of making a roux away. The recipe is taken from "Quelque Chose Piquante" a Cajun cookbook from Baton Rouge, LA first published in 1966."

 

• Ready In: 2hrs 10mins
• Ingredients: 2
• Yields: 1 pint

ingredients

• 1 quart flour
• 1 pint cooking oil

directions

1. Thoroughly mix together the flour and the oil in a heavy Dutch oven.
2. Preheat your oven to 400 degrees F and place the Dutch oven on the center shelf of the preheated oven.
3. Bake for 1 1/2 to 2 hours, or a bit longer if you will have a very dark roux, stirring the mixture about every 15 minutes.
4. When it is cool, store in jars in the refrigerator for future use.