8 c. all-purpose flour
4 c. cooking oil

Mix flour and oil together in a heavy ovenproof container. Place on center shelf on center of preheated 400 degree oven. Bake at this temperature for 1 1/2 to 2 hours. Set timer and stir roux every 15 minutes. Roux should be a caramel color when done. Remove from oven, cool. Put in container with tight fitting lid and store in refrigerator. This makes enough roux for 4 to 6 pots of gumbo.