12/8/2017 – Made following Kit Whol’s directions in her Creole Classics cookbook. Set the oven at 400 degrees and stirred the roux every 15 minutes. We had already cooked it on the stove to a light brown but got tired of stirring it. It was a dark caramel within an hour. This was a lot easier.
Here is another way we have not tried.Serves: Yield: 1 1/2 cups
1 cup all-purpose flour
3/4 cup vegetable oil
Heat the oven to 350 degrees. In a large cast iron skillet, whisk together the flour and oil to make a paste. Place the skillet in the oven and bake for 90 minutes to 2 hours for a dark roux, stirring every 30 minutes. Once the roux has achieved your desired color, transfer to a storage container or a gumbo-cooking vessel and proceed with the recipe.