Recipe - Ready Roux

1 cup Cooking oil
1 One half cup Allpurpose flour
1 lg Bell pepper; chopped
1 lg Onion; chopped
2 Pods garlic; minced
1 Stalk celery; chopped
2 qt Water

Heat oil to simmer temperature. Slowly add flour, stirring constantly.
Reduce heat & stir until mixture is golden brown. Remove from heat & add
bell pepper, onion, garlic & celery. Return to heat & stir until vegetables
are transparent. Let cool. Put into tightly closed container & store in
refrigerator. Roux will keep indefinitely to be used as a base for gumbos
or dark gravies. Add 2 quarts water when ready to use. This makes enough
base for gumbo to serve 8 to 10.

MRS. BILLY HAMMONDS

From Simply Southern, the Desoto School Mothers' Assn, HelenaWest
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.