2 cup cooking oil

2 cup all-purpose flour

2 large onions, finely chopped

1 bell pepper, finely chopped

2 stalks celery, finely chopped

Heat cooking oil in a heavy cast iron pot over medium heat; add flour, stirring constantly. Cook over medium heat, stirring constantly, until roux is light brown. Add onions, bell pepper, and celery; cook until vegetables are brown, stirring constantly. Roux is done when it is the color of a copper penny.

Yield: 4 cups

Note: Extra roux may be kept in refrigerator