Yield: 1 Servings
8 c All-purpose flour 4 c Cooking oil Mix flour and oil together in a heavy ovenproof container. Place on center shelf in preheated 400? 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, transfer to containers with tight-fitting lids and store in refrigerator until need ed. Roux may also be frozen. Yield: enough roux for 4 to 6 pots of gumbo. MAKES 1 RECIPE, ENOUGH FOR 4-6 POTS OF GUMBO!