A good roux is the foundation of many sauces and gravies. Making it can be as simple as adding flour to the oil or meat breakfast drippings such as bacon or sausage, to an art form.
For me, I go the artsy fartsy route with fresh butter and charred flour.
For any good Creole or Cajun dish like this one has to make a good roux. The standard is one to one on the oil and the flour. I use everything from bacon grease, corn oil to butter and even use some of the fat from the roast in this one to give it an extra punch. To make the roux, I use a black cast iron skillet on medium to medium low heat. Heat the oil and for this one I used ¾ cup of oil to ¾ cup flour. The oil was a mix of bacon grease, beef fat and corn oil. Stir the mix frequently or use a whisk for about 30 minutes and don’t try to speed it up. It should be a medium to dark brown for that extra flavor.
With a foundation such as this, the roux will be quite unique to you! It takes time and patience to make a good roux. Keep at it, constantly stirring and whisking for about 30 to 40 minutes. When it turns the exact color you like, it’s ready!