1 cup all purpose flour
1 cup cooking oil

Heat oil in heavy pot or Dutch oven.
When oil is hot, gradually add flour, stirring continuously until mixture is well mixed.
Reduce heat and continue stirring until mixture is a chocolate color.
When roux reaches chocolate color, remove from pot and set aside.
Tip – use warm water to dissolve the roux.

This is the base for a lot of Louisiana recipes. It keeps well inside or out the refrigerator so you can make it in advance.