Louisiana Gumbo Roux

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   ["Mix all purpose flour and cooking oil to a peanut butter consistency.", "Spread about 3/4"" thick in a baking dish.", "Bake at 350 until dark brown. (Be careful not to burn it! If you do, throw it out. It will be bitter).", "When done, add roux to 3 quarts boiling water. (Approx. 2 tablespoons roux to 1 quart of water).", "Add all remaining ingredients and your roux is complete!", "Double or triple the recipe if desired. Roux can be stored in an airtight container in the refrigerator or freezer for weeks."]

* Per serving · 4 servings · Values may vary.

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