Anonymous Tue May 23 19:31:16 2006

1 cup all-purpose flour

1 cup cooking oil

Heat oil in heavy pot or Dutch Oven. When oil is hot, gradually add flour, stirring constantly

until well mixed. Lower flame and continue stirring until chocolate brown. When roux is

chocolate brown, removed from pot and set aside. If roux remains in the pot it will continue

to cook and get too dark. Always use warm water to dissolve the roux. While you're at it,

make more than enough as it keeps well in or out of the refrigerator. P.S. The darker the

roux the more intense the taste. I prefer mine the color of peanut butter. Jackie, Baton

Rouge, LA Where there are two kinds of Cajuns. The city dwellers and the true country folk.

The biggest difference is the city dwellers put tomatoes in everything. I was raised with the

country folk and now live with the city dwellers. I still hate tomatoes.