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Put 1 to 3 cups flour into heavy skillet and place over moderate heat. The
amount of flour depends only on size of skillet and size of storage
container you will use.
Stir the flour around often with a wooden spoon as it cooks. Pay attention
to the cooking because the flour will take a few minutes [5 or so] to begin
coloring. Stir constantly to keep the flour in the bottom of the skillet
moving so that it does not burn. Continue until all the flour is desired
color, probably about like a light peanut butter color. The entire process
takes 15 to 20 minutes to get enough rich dry roux to use for many dishes.
Most dishes will call for several tablespoons full. Later -- when the dry
roux is mixed with liquid, it will take on a darker color.
Easy Lamb Creole Gumbo
=
2
=====================
Tablespoon Vegetable oil
Flour
2
2
4
1
1
1
2
1
1
1
1
1
Pound Lamb riblets
Can Stewed tomatoes[16oz]
Cup Chicken broth
Cup White wine
/2 Cup Chopped parsley
/2 Lemon,sliced/seeded
Teaspoon Salt
Teaspoon Thyme
Bay leaf
Teaspoon Instant minced garlic
Package Frozen sliced okra[10oz]
Can Black-eyed peas[15oz]
1
. Heat oil in large Dutch oven; dust riblets with flour and brown on all
sides in hot oil.
2
. Drain fat from pan; add tomatoes, broth, wine, parsley, lemon slices and
seasonings.
3
4
. Cover and simmer 1 1/2 hours.
. Add okra and peas; cook, covered, 10 to 15 minutes.
NOTE: Meat may be removed from bones before servings. This gumbo freezes
well.
File' Gumbo Lafayette
=
1
====================
Package Okra,frozen,sliced [10 oz.]
1
/3 Cup Beef Frye drippings
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