Heat oil to simmer temperature. Slowly add flour, stirring constantly. Reduce heat & stir until mixture is golden brown. Remove from heat & add bell pepper, onion, garlic & celery. Return to heat & stir until vegetables are transparent. Let cool. Put into tightly closed container & store in refrigerator. Roux will keep indefinitely to be used as a base for gumbos or dark gravies. Add 2 quarts water when ready to use. This makes enough base for gumbo to serve 8 to 10.

Mrs. Billy Hammonds

From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, Ar 72390. Downloaded from Glen's Mm Recipe Archive,