roux
A roux is just an equal mixture of oil and flour (veg. oil). For a gumbo I'd usually use 1 cup of flour to 1 cup of oil. Heat the oil in a heavy pot (not smoking but about med to med hi heat) Start stirring in the flour and scraping the bottom so it doesn't burn. As you continue to do this, the flour will start to turn brown. It's a rather long process and you have to be patient because if your heat is too hot, it will scorch. So you just keep stirring continuously and it will thicken as it gets darker. I like my roux to be the color of deep deep brown like a dark coffee then you add the vegetables, at this stage the roux will not darken any longer, just the vegetables will cook. Here in Louisiana we can be roux in a jar, I don't know if you can find it in your part of the world. If not, I'd be happy to put some in the mail for you!!
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