Pot should be big enough to safely stir it! Roux is HOT and will burn the heck out of you so be very careful!!! We're using equal parts oil and flour. If you plan on making lots of Cajun food I recommend making extra and storing it. It doesn't take any more time to make a big batch and it will keep indefinitely.

Put your heavy bottom pot over high heat.

Add 1-4 cups vegetable oil (I make extra and store it in glass jars)

When oil is hot add 1-4 cups flour. *(Remember, we're using equal parts oil and flour!)

I usually turn the heat down to medium high after I add the flour.

Start stirring... you're going to be here for a looooong time. Seriously, this takes about an hour...of stirring... CONSTANTLY 🥵

Starting to get some color, about 25 minutes in ("blond" roux)

Another 15 minutes to get here (light brown roux) nice, but not there yet.

Now we're getting there. Almost!

Finally! (Feel like my arm is gonna fall off 🙃) Dark Roux! ❤️ Totally worth it!