Attribute and then it made a blander roux. Okay now, we got it. See how thick that is? So, we will take less of this roux to thicken up something than if was a very thin roux. As I’ve said, I don’t like adding so much grease to etouffee or the gumbo or whatever you’re going to use this dark brown to make.

Moderate flame, not too high. Now, we just stand here like this stirring and stirring and stirring until this roux becomes a mahogany color. I’ve seen recipes with, they use a roux in making an etouffee or a gumbo much lighter brown. But believe me, it’s all in the taste and the taste is not there unless you achieve that mahogany colored roux without burning it which is the key.

This plus a good stock, if you’re making a chicken etouffee, you would use a chicken stock, not water like I see in other recipes. If you’re making a seafood gumbo, you’ll use a fish stock or if you have extra crabs running around, make a crab stock. Whatever the item is that you’re making, always use the bones from that item to make the stock, you’ll have a much tastier dish.

As you see, we’re getting–it’s turning a little darker now. Also, it’s thinning out a little. That’s what happens when you cook this. See? It’s very loose. We’re going to add another tablespoon of flour. Like I said, to me, the roux is to add flavor and thicken whatever dish you’re making. Not to add more grease, more fat to it that you would might have to skim off later. I’ve see too many chef/cooks leaving a lot of grease fat in their dishes.

Now, this is starting to smoke just a little bit. What we’ll do is lower it and not much, just a little because at this point, it will start browning rather quickly.