Chicken And Sausage Jambalaya - cooking recipe

Ingredients

2 c. vegetable oil
3 to 3 1/2 c. all-purpose flour

Preparation

Place the oil in a large heavy skillet over medium heat.
Heat it to about 350\u00b0.
Using a wooden spoon or whisk, quickly stir in 3 cups of flour all at once.
When the flour is thoroughly mixed in, check the consistency; it should form a smooth paste that is neither runny or clumpy nor grainy.
If the roux is too thin, add some more flour.
If it is too thick, add some more oil.
Cook and stir until it reaches desired stage of doneness. Peanut-butter-colored roux (which looks like it sounds) will take 20 to 30 minutes.
A medium roux will take 30 to 45 minutes; it should be a solid medium brown with a hint of gold in it.
A dark roux will take 50 to 70 minutes; it should be dark brown, but not black.
Recipe can be halved or portion not used frozen.