A foundational roux, essential for thickening and flavoring gumbo, made with flour and vegetable oil, cooked low and slow to a dark, nutty color. This is the most important part of gumbo!
Combine 1 1/2 cups flour and 1 cup vegetable oil in a heavy-bottomed pot. Cook the mixture over low heat, stirring constantly. Continue stirring until the roux reaches a dark, nutty color. It's crucial not to burn it; if it smells burnt, you'll need to start over.
