Magic Roux Powder

On a half sheet pan (one of those big commercial style 
cookie sheets with a rim, like a big jelly roll pan) spread 
an entire 5-pound bag of plain unbleached all-purpose flour. 
Put it in the oven at 350 degrees. 
Every half hour or so, stir it up with a spatula. It takes at least 
11/2 to 2 hours to toast. Be patient.

Test it by taking some out and stirring it into some water 
or oil.  It should turn a nice nutty, pecan-shell brown. 
Keep roasting it until it's the color you like. 
(When you use it, you can always make it darker, but you 
can't make it lighter!)

To use: Saute vegetables in oil/butter/bacon drippings and 
then sprinkle the roux powder on them. Mix until it's well 
blended and thoroughly wet. Proceed with the rest of your 
gumbo recipe.

Store the powder in a tightly sealed jar. It seems to 
store indefinitely.