1 cup of oil-less roux thickens 6 cups of stock to a proper gumbo consistency.
2 cups flour
Preheat oven to 375 degrees F. Spread flour evenly across the bottom of a 15-inch cast iron skillet. Bake, stirring occasionally, for approximately 1 hour. Make sure to stir well around the edges of the skillet so flour does not scorch. Cook flour until desired color is achieved, depending on use. The roux will become darker when liquid is added. When the roux is cooked, cool on a large cookie sheet, stirring occasionally. Store in a sealed jar for future use.