Dry Roux
 
Ingredients
  • 4½ cups all-purpose flour
Instructions
  1. Preheat oven to 425°. Line a large rimmed baking sheet with foil.
  2. On prepared pan, spread flour.
  3. Bake until flour is the color of light ground cinnamon, about 1½ hours, raking edges inward and center outward every 10 minutes. (Flour will smoke. Watch carefully toward end of baking time.) Let cool completely. Refrigerate in a 1½-quart airtight container for up to 3 months. To use, heat up an equal measure of vegetable oil, and whisk in Dry Roux before continuing with recipe.
Recipe by Louisiana Cookin' at https://louisianacookin.com/shrimp-and-crab-gumbo-with-dry-roux/