Curvy Creole's "T-Beaux's" Already Seasoned Dry Roux Mix

A Southern Louisiana woman's guide to Creole Cooking with a touch of Joie de Vivre!  

1.  Add 1 cup vegetable oil to entire bag of dry roux.

2. Stir constant on medium to high heat, (roux will begin to turn brown)

3. Stir approximately 20 minutes, then add 1 gallon of water.

4. Cook medium to high heat for 2 hours.

5. At 2 hour mark, add unseasoned chicken and sausage.  Cook additional 45 minutes, then serve over rice.