Anonymous Tue May 23 19:24:48 2006

8 cups Flour -- all purpose

4 cups Cooking oil

Mix flour and oil together in a heavy ovenproof container. Place on center shelf in preheated

400F oven. Bake at this temperature for 1 1/2 to 2 hours. Set timer, and stir roux every 15

minutes. Roux should be a caramel color when done. Remove from oven, cool, transfer to

containers with tight fitting lids and store in refrigerator until needed. Roux may also be

frozen. Yield: enough for 4 to 6 pots of gumbo.