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Suggest a better descriptionHeat oil to simmer temperature. Slowly add flour, stirring constantly. Reduce heat & stir until mixture is golden brown. Remove from heat & add bell pepper, onion, garlic & celery. Return to heat & stir until vegetables are transparent. Let cool. Put into tightly closed container & store in refrigerator. Roux will keep indefinitely to be used as a base for gumbos or dark gravies. Add 2 quarts water when ready to use. This makes enough base for gumbo to serve 8 to 10. MRS. BILLY HAMMONDS From
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Serving Size: 1 Serving (184g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 336 | ||
Calories from Fat: 254 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.2g | 38 % | |
Saturated Fat 2.1g | 11 % | |
Monounsaturated Fat 17.7g | ||
Polyunsanturated Fat 8g | ||
Cholesterol 0mg | 0 % | |
Sodium 301.8mg | 10 % | |
Potassium 50.3mg | 1 % | |
Total Carbohydrate 18.7g | 5 % | |
Dietary Fiber 0.9g | 3 % | |
Sugars, other 17.8g | ||
Protein 2.5g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 336
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