Jerry Wayne Odom Jr

A roux is needed for many Cajun and French dishes like gumbo, sauce piquante and stew.    A roux is a mixture of oil and flour browned slowly to a deep golden brown.   Put oil in a heavy pan with a temperature of low to medium heat.   Stir in the amount of flour called for in the recipe.   Stir and stir almost constantly to prevent burning until the mixture becomes golden or deep brown.   A good roux takes 15 to 30 minutres to make.   Now add chopped onions and cook until clear.    Take your time and you’ll get it right.