Dark cajun roux ~ chocolate colored roux ~ made with 1 cup oil and 1 cup flour, in the old Griswold black iron ... stir, stir, stir for about 45 minutes over low heat ~ done deal. I like to turn my roux out into a bowl as soon as it's done, so it stops cooking ... let cool, then into fridge until ready to make the gumbo this weekend. Without a good dark roux, what would gumbo be but just a bowl of soup.
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