| 1 | Mix flour and oil together in a heavy ovenproof container. |
| 2 | Place on center shelf in preheated 400 degree oven. |
| 3 | Bake at this temperature for 1 ?to 2 hours. |
| 4 | Set timer, and stir roux every 15 minutes. |
| 5 | Roux should be a caramel color when done. |
| 6 | Remove from oven, cool, transfer to containers with tight fitting lids and store in refrigerator until needed. |
| 7 | Roux may also be frozen. |
| 8 | Yield: enough for 4 to 6 pots of gumbo |
