Cook Like A Boss®️ In Detroit
Starting with a roux as the basis for the gravy that makes soups, stews, gumbos and chowders (or any gravy, for that matter) super delish isn't hard or time consuming.
Just start with a fat or oil that can take some heat; animal fat like lard, schmaltz or bacon drippings, or nut based oils like coconut, pecan, peanut, olive or whatever you like - roux isn't persnickety.
Use an equal amount of whatever flour you have (gluten-free would be better in a slurry), and keep it moving over medium high heat until it's the brown you want.
Add the veg to stop the browning, and after the veg has browned, the roux is ready to use. Add cold liquid to it, or add it to boiling liquid - mix it in well and you'll have made your own roux goodness.
