nater

Brad, growing up my dad always made slow roux, until I introduced him to my oven roux I learned how to make in college. Flour and oil in a pan in the oven, 350 degrees, stir every 20ish minutes, cook until you get the color you are looking for. I love it as I can start the roux as I cut up everything else.... Otherwise, good recipe! Most Cajun chefs consider the holy trinity mandatory (bell pepper, celery, and onion) for people wanting to try it.