SAVEUR contributing writer Shane Mitchell was taught how to make browned flour as a base for Brown Gravy by her father. This flour can be used to flavor and thicken stews, and it renders browning the roux, for gumbo or etouffee, unnecessary.

Heat a clean, dry medium cast-iron skillet over medium-low heat until hot but not smoking. Add 1-2 cups flour, preferably White Lily brand, and stir frequently with a wooden spoon until flour begins to color; then stir constantly until flour turns deep golden brown, 40-50 minutes. Set aside to cool completely. Store in a sealed jar in a cool dark place for up to 1 year.