Roux

Heat oil in heavy skillet. Gradually add flour, whisking constantly until it turns a dark brown color. DO NOT BURN! (If black flecks appear, let roux cool, then throw it out and start again). Roux colors vary according to different recipes; the color determines the flavor. Roux can be refrigerated. NOTE: many roux are made of equal amounts of oil and flour; however, using the heart-healthy proportion of oil to flour makes a tasty and less color roux. Recipe Courtesy Heart Healthy Cajun Cooking (c) 1990 After hours publications