Preparation:
Whisk together oil and flour in a large skillet; cook over medium heat, whisking constantly, until roux is caramel colored (about 20 minutes). Add onion and cook, stirring often, 5 minutes. Stir in 2 cups hot water and remaining ingredients; bring to a boil. Reduce heat, and simmer 5 minutes. Serve with grits, eggs, chicken, port, or black-eyed peas.
Notes: Prep: 5 minutes Cook: 35 minutes |
