Making a Roux

• 1 cup vegetable oil
• 1 cup flour
• Essence, recipe follows
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried leaf oregano
• 1 tablespoon dried thyme

1. In a large pot, heat the oil.
2. When the oil is almost smoking, whisk in the flour.
3. Cook the roux for 12 to 15 minutes, stirring constantly for a dark roux.
4. Combine all ingredients thoroughly and store in an airtight jar or container.
5. Yield: about 2/3 cup
6. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch.
7. Published by William and Morrow, 1993.

vegetable oil, flour, paprika, salt, garlic, black pepper, onion powder, cayenne pepper, dried leaf oregano, thyme

Taken from www.foodnetwork.com/recipes/emeril-lagasse/making-a-roux-recipe.html (may not work)