Instructions: 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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.