1 cup all-purpose flour
1 cup oil or butter
Heat oil in heavy pot or Dutch oven.
When oil is hot, gradually add flour stirring continuously until well mixed.
Lower heat and continue stirring until chocolate brown.
When roux is chocolate brown, remove from pot and set aside.
If roux remains in the pot, it will continue to cook and get too dark.
Always use warm water to dissolve the roux. While you're at it, make more than enough as it keeps well in or out of the refrigerator.
Supplies on our Website The Basics of Creole Cooking - The cookbook that contains this recipe.
"The Basics of Creole Cooking" is little recipe book created by Chef Tony Chachere with a wealth of information on Cajun cooking recipes. Chapters include "Seafood Recipes", "Cajun/ Creole Classics", "All-Time Favorites", "Wild Game Recipes", Marinade Recipes" & "Dessert Recipes". Bayou Classic Dutch Ovens.
This link will bring you to the page describing the features of Bayou Classic Dutch Ovens. They're essential for Cajun cooking. Southern Seasonings Creole Roux and
Kary's Cajun Roux.
If you don't have enough time to make your own Roux, there are some great Roux mixes made right here in Cajun Country. These are our two favorites.