Roux

Directions

1. 1
   In a black iron skillet, heat the oil over medium high heat until it registers approximately 300 degrees on a deep fat fryer thermometer, approximately 300 degrees.
2. 2
   Using a wire whisk , slowly add the flour, stirring constantly until the roux is nutty colored.
3. 3
   At this point, the roux is ideal for thickening a light seafood gumbo.
4. 4
   (Recipe Below) Continue to cook this roux over medium heat and you will begin to see it change in color, getting darker and more aromatic.
5. 5
   Make sure you constantly stir it so it doesn't burn.