Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Vegetable shortening
3/4 c All-purpose flour

Place rack in center of oven. Heat oven to 325 degrees. Melt
shortening in a 10-inch cast-iron skillet over medium-low heat.
Gradually sift flour over shortening; whisk to combine. Mixture will
be thick and pasty. Combine to whisk until light brown, 10 to 12
minutes. Transfer skillet to oven; let roux cook until very dark
brown, 3 to 3 1/2 hours, whisking every 45 minutes (whisk every 30
minutes if the pan is not cast iron). The roux can be kept,
refrigerated, for up to a week before using.

Recipe By : Martha Stewart Living, May 1996

From: Debbie Barry - Innermail Emc.Ve

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