Louisiana Dark Roux

Ingredients:

3 cups peanut oil 4 ˝ cups flour

Directions:

1. Pre-heat oven to 400 degrees.
2. In a 12 inch cast iron skillet or heavy aluminum sauté pan heat peanut oil on medium high heat of 10 minutes.
3. Slowly whisk in flour until completely incorporated.
4. Cook for 15 minutes stirring constantly until roux begins to brown slightly.
5. Place in pre-heated oven and cook for 1 hour stirring every 15 minutes.
6. Allow roux to cool before using in gumbo. Can be stored in an airtight container in the freeze indefinitely.

Yield: Approximately 7 cups