oil
flour

Mix the desired amount of oil and flour into the bottom of a seasoned Dutch oven. Place one third of the coals underneath and two thirds of the coals on the lid. It's almost finished. Do whatever else you want to do. Just stir every 15 minutes with a wooden spoon. When the oil flour mixture turns the desired color, remove a drop or two with the wood spoon, allow it to cool a bit, and taste it. If it looks done and tastes done, it's done. Now, continue with the main recipe.

When I make a roux, I’m usually making Chicken Sausage Gumbo. Save some time and effort by making the roux and the meal in the same Dutch oven.

HOW MUCH FLOUR? HOW MUCH OIL?:

 • One part oil to one part flour works.
 • One part oil to two parts flour works.
 • Equal proportions by weight works.

Some recipes call for equal proportions by weight which is closer to one part oil to two parts flour. The cooked flour accounts for most of the flavor, so one part oil to two parts flour will lower the fat content without much loss in flavor. Then you can have another bowl of Gumbo, Chili, Beef Stew...

Submitted by: Randall