Roux

Roux is a thickening agent used in Cajun cooking.

7 tablespoons vegetable oil
3/4 cup all-purpose flour

In a large cast iron skillet, heat the oil over high heat until it begins to smoke (about 4 minutes). With a long handled metal whisk, gradually mix in flour, stirring until smooth. Continue cooking, whisking constantly until roux is a dark red brown, about 3 to 5 minutes. (Be careful not to let it scorch in the pan or splash on your skin.) Remove from heat and use as needed. Extra roux may be kept in the refrigerator indefinitely.

Keywords: roux recipe | cast iron recipes