Side Pannel
Ready Roux
Ingredients List
- 1 c Cooking oil
- 1 1/2 c All-purpose flour
- 1 lg Bell pepper; chopped
- 1 lg Onion; chopped
- 2 Pods garlic; minced
- 1 Stalk celery; chopped
- 2 qt Water
Directions
Heat oil to simmer temperature. Slowly add flour, stirring constantly.
Reduce heat & stir until mixture is golden brown. Remove from heat & add
bell pepper, onion, garlic & celery. Return to heat & stir until vegetables
are transparent. Let cool. Put into tightly closed container & store in
refrigerator. Roux will keep indefinitely to be used as a base for gumbos
or dark gravies. Add 2 quarts water when ready to use. This makes enough
base for gumbo to serve 8 to 10.
MRS. BILLY HAMMONDS
Reduce heat & stir until mixture is golden brown. Remove from heat & add
bell pepper, onion, garlic & celery. Return to heat & stir until vegetables
are transparent. Let cool. Put into tightly closed container & store in
refrigerator. Roux will keep indefinitely to be used as a base for gumbos
or dark gravies. Add 2 quarts water when ready to use. This makes enough
base for gumbo to serve 8 to 10.
MRS. BILLY HAMMONDS
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