How you do Dat?

Make a Roux- Page 3

Third stage is Dark Brown, and chere' we gonna make a gumbo, a chicken fricassee, a stew or something real hearty with this dark "sludge".

VIP don’t stop stirring after you take off the fire, it is so hot it will continue cooking for a few minutes more.

You can add onions to the roux after you remove from fire while it is still verrrrrry hot. Just add and keep stirring and they will cook.

When you make the roux, make extra and refrigerate leftovers. Be sure to leave oil on top so it doesn’t dry out. Great to thicken a gravy or add to a weak gravy that needs a little umph!

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