As soon as the oil is prepared, slowly add the flour whereas stirring constantly to stop lumps. Use a picket spoon or whisk to make sure the combination is easy and totally mixed.

Now comes an important half—fixed stirring. You can’t cease, or the flour might burn, ruining the roux. Maintain stirring steadily to cook dinner it evenly and forestall scorching. At first, the roux shall be mild in shade, however as you proceed stirring, it’ll flip golden, then brown. If you need a darkish Cajun roux, maintain cooking till it reaches a deep chocolate shade. This will take wherever from 20 to 45 minutes, relying on how darkish you need it. The darker it will get, the extra intense the flavour turns into.

As soon as the roux reaches the specified shade, take away it from the warmth however maintain stirring for a number of extra minutes, as the new pan can nonetheless trigger burning. Let it cool barely earlier than utilizing it to keep away from overcooking. Now, your darkish roux is able to be added to gumbo, stew, or any dish that wants a wealthy, deep taste. Stir it in slowly to mix easily with the remainder of your components.