- 1 cup butter, lard or oil
- 1 cup ap flour
- In a cast iron skillet heat the oil over medium high heat.
- Slowly add the flour, stirring constantly.
- Reduce the heat to medium and continue stirring.
- Do not walk away from the stove, roux takes you full time and attention.
- As you stir you will witness the roux slowly getting darker and darker, when you are satisfied with the color for your particular use, remove the roux from the heat.
- Typically for many Cajun dished the roux is stirred until it becomes a dark chocolate brown.
- The roux may be used at once or it may be refrigerated or even frozen for use on another day.