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Monday, May 25, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Jo Grayson
  • Onions
  • Celery
  • Garlic
  • Bell peppers (optional)
  • 1 1/2 cup flour
  • 1 cup oil
  • warm water
  • salt
  • cayenne pepper
Cut up all vegetables.
Mix oil and flour over medium to high heat. Stir constantly with a flat wooden spoon. In about 10 minutes the mixture will start to turn brown. The ideal color of a roux is a very deep, dark brown. When the mixture is nearing that color, lower the heat. When the color is deep enough, add onions. Adding onions at this point allows the roux to cool off slowly and allows the onions to brown. After a few minutes, add the other vegetables. Stir often and cook for another 15 minutes.
Gradually add warm water until pot is half full. Let this simmer on a low fire for at least 30 minutes. Season with salt and cayenne pepper. If you plan to cook seafood in it, simmer for an hour before adding seafood.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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