Learn how to make a roux!
The basis for all stews and gumbos.
1 cup flour (all purpose)
1 cup corn oil (cholesterol free)
Heat oil in a heavy pot, Dutch oven or black iron pot. When oil is hot, gradually add flour, stirring continuously until well mixed. Lower heat and continue stirring until chocolate brown in color. When roux is brown, remove from pot and set aside. If roux remains in the pot it will continue to cook and get too dark.
Always use warm water to dissolve the roux.
You can make more than enough as it keeps well in or out of the refrigerator. More and more people are going back to using heavy black iron pots. The medical field states if you use it you can prevent anemia because you get iron from the pots.