Spread the flour on a sheet tray.5 inch thick.

Bake at 300 degrees for 1 hour then stir it up. Use a large spatula

Bake this for 1 hour again and stir it again.

Now bake at 450 for 20 min. And stir. Keep repeating this until your flour is a deep tan. Do not burn it or it will be bitter!

Now prepare your brown butter by putting it into a large pot, and simmering it ever so slowly until the water boils off.

Now separate the fat from the brown whey. Throw out the whey.

Now add the hot flour very slowly on low heat whisking vigorously until it is all combined and smooth. It should taste very rich and nutty but not burned. It took me a few tries to get it right. Please keep at it. This is the most difficult part of Cajun cookery!!!

You can use this roux for Irish stew or many Cajun and Creole dishes. This roux makes or breaks Cajun gumbo.

Lower heat to low and Slowly whisk in your hot flour until it is all mixed up and dark brown. If u have specks of black...you have to start over