Beazell's Cook Book

Cajun Roux by Patricia Hebert

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3 cups flour 5 cups vegetable oil Add ingredients to pot (nonstick is always better) and stir on medium – high heat until mixture is almost as dark as chocolate……….it is really easy to burn, so do not stop stirring. After it’s done, let cool and you can then store in a jar in your fridge or in a zip loc bag in the freezer.

 

(NOTE FROM BEAZ.....the above recipe makes a thin roux.  If you would like yours a little thicker, add flour until it is to your desired consistency. You can easily add up to 1 cup or more of flour, then continue stirring and heating as indicated above.)

 

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