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No oil - top of the stove dry roux.

Heat up a WELL SEASONED black iron frying pan real hot. Add as much flour as
you want, and constantly stir till the flour browns to the desired color.
The more brown the more stronger taste. Watch you don't burn it. Regulate
the heat by putting & removing the frying pan on the fire. Store roux in
tightly sealed jar almost indefinitely. Good luck - Cajun Joe