Brown Roux

Ingredients:

2 Tbsp. shortening (or drippings)
2 Tbsp. flour

Instructions:

Heat shortening, add flour, stirring slowly until brown, salt and pepper to taste. Tbsp. roux is the basis for most Creole cooking, and is adapted in various ways, serving as a base for gumbos, stews, etc. (Also see Basic Gumbo Recipe for additional information on making a Roux.)