Roux - cooking recipe

Ingredients

2/3 c. flour
2/3 c. oil

Preparation

Mix the flour and oil in
a
heavy pot; stir constantly over a medium fire.
As you
stir,
the
roux
browns
slowly. Don't cook the roux fast, because
as
it
reaches
the
done point, it will burn.\tWhen the roux is a rich dark brown, turn fire
off while continuing to
stir
until
it
cools.
Makes enough roux for stew with one hen or 2 pounds shrimp.