Today I'm going to give you pic's and instruction on how to make a roux used in many southern recipes one of them being Gumbo. First you need a cast iron skillet for best results or a very heavy skillet. 5 tablespoons of bacon fat or oil. I prefer bacon grease. 8 tablespoons flour. I also prefer a gas stove. I is easier to regulate your flame. I start out with a high heat until the flour mixture starts to bubble, then turn my flame down to 4 (2 & lo being the lowest below 4) You will need to stir the mixture every minute or so at this point when you start to get a change in the color to a light tan you can now turn the flame down to 2. At this point do not step away from the skillet. you will need to stir the skillet every 30 seconds or so. It will take you nearly 25 minutes to make a roux so I recommend making multiple batches. When the roux becomes dark and about the color of a pecan or Nutella spread you have reached perfection.
Step 1 Combine 1 part grease and 2 parts flour.
Step 2 Cook on med heat until bubbles appear then turn heat down to medium/low.
Step 3 Turn temp down to 2/lo at the point roux begin to turn brown. DON'T leave from this point on.
Step 4 Stir constantly.
Step 5 When it reaches the color of a pecan or chocolate you are done. It will get darker as it cools. Store in a jar in the frig and you can scoop out what you need.
