In a black cast-iron skillet, heat the oil over medium high heat until it registers approximately 300 degrees on a deep-fat-fryer thermometer. Using a wire whisk, slowly add the flour, stirring constantly until the roux is nutty colored. At this point, the roux is ideal for thickening a light seafood gumbo. Continue to cook this roux over medium heat and you will begin to see it change in color, getting darker and more aromatic. Make sure you constantly stir it so it doesnt burn. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2226 broadcast 11-05-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - firstname.lastname@example.org ~or- MAD-SQUAD@prodigy.net 11-13-1997 Recipe by: Emeril Lagasse
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|Serving Size: 1 Serving (314g)|
|Recipe Makes: 1|
|Calories from Fat: 1485 (75%)|
|Amt Per Serving||% DV|
|Total Fat 165g||220 %|
|Saturated Fat 12.3g||61 %|
|Monounsaturated Fat 103.6g|
|Polyunsanturated Fat 46.6g|
|Cholesterol 0mg||0 %|
|Sodium 3mg||0 %|
|Potassium 160.5mg||4 %|
|Total Carbohydrate 114.5g||34 %|
|Dietary Fiber 4.1g||16 %|
|Sugars, other 110.4g|
|Protein 15.5g||22 %|
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Calories per serving: 1991
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