| 1 | If i want a thick roux, i use 3 parts flour to 1 part oil. |
| 2 | If i want a thin roux, i use 2 parts flour to 1 part oil. |
| 3 | mix the flour and oil in a heavy pot. |
| 4 | A black iron skillet or a magnalite skillet works best. |
| 5 | Cook on medium heat slowly as the roux changes from a cream color all the way to a dark chocolate color. |
| 6 | After the roux is past a medium brown, you"ve got to stir the roux constantly to keep it from burning. |
| 7 | If you do burn the roux, throw it out, wash the pot and start over. |
| 8 | The way i make a roux it takes from 45 minutes to more than one hour before it gets dark as i like it. |
| 9 | I use a dark roux for all my gumbos and sauce piquants. |
| 10 | For some gravies and sauces it is not as important to make the roux so dark. |
| 11 | Some milk based soups call for a light colored roux. |
| 12 | Even so, i usually make my lightest roux about the color of the water in the mississippi at baton rouge. |
| 13 | after my roux is cooked as dark as i want it, i add my chopped vegetables, like onion, bell pepper, and celery. |
| 14 | I stir after each addition and love to hear the chopped onions sizzle in the hot roux. |
| 15 | It starts to smell pretty good when the vegetables are added. |
| 16 | Bell pepper and celery are taste killers, so don"t use too much. |
| 17 | You can use as much onion as you like. |
| 18 | After the vegetables have cooked awhile and the onions are clear, put in the chopped parsely and green onions. |
| 19 | I put in a little cold water or stock and then add fresh minced garlic, and stir all the time. |
| 20 | After the garlic has cooked awhile, i stir in the liquids and all the other ingredients to make a gumbo, brown gravy hash or stew. |
