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1
add and stir together the flour and oil mixture in a cast iron pan ( I just know this works best for me)
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2
set your burner to a medium heat
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3
start stirring, making sure that you scrape the bottom of the pan every time you do.
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4
This ensure that nothing will stick and burn on the bottom of the pan.
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5
A rubber spatula works great.
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6
Continue to stir.
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7
I can't stress this enough.
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8
Even if your roux is starting to color and looks good, KEEP STIRRING
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9
If you see any smoke rising from the mixture slower the heat a bit and keep stirring.If you burn a roux, throw it away and start over.
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10
Once your roux starts getting darker, turn down the heat a notch or so.
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11
Once you have met the desired color of the roux (this depends on a recipe, stop cooking and start adding the basis for your dish.
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12
Remember that for the roux to really be magical, the dish you are cooking eventually needs to reach the boiling stage.
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13
I often add either tomatoes or water to make my gumbo.
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14
As I have found out from experience, add these liquids a small amount at a time and KEEP STIRRING.
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15
This will prevent the roux from separating and getting a little ugly.
