Trial and error, experiment a little and when you come out with something good, stick with it. Look at that color. We are just about done. That is a nice, dark brown. What I am going to do in about another minute or less which is just about now is, that’s about the color of the soup that I like, the gumbo and the etouffee sauce which will have—etouffee will have tomatoes in it also.

We’ll shut it off. Now, it’s still cooking because it’s so hot but it will also start to cool down the more you stir it. I’m allowing the air to enter into this which helps it cool down a little bit and it will still darken which is okay. I’d like to have it just a little bit darker but I want it to stop.

So, we’ll stand here just for a few more minutes stirring it like this. I don’t want to bore you with this. This stirring here will take about four or five minutes. As I’ve said previously, see at this point if you were making the roux and you had your stock here and your vegetables, you would just take your minced up onions, celery and green pepper and just drop it right into this. This would stop this from cooking any longer and after a few minutes, you would wait because if you would add extremely hot roux like this to a pot of boiling stock, it would just come up and over because this is just way too hot. So, you would add this. The only thing you’d have to do is I like to sauté the garlic a little bit. Not just add it to the roux but the vegetables are okay and there we are. This has stopped cooking at this point and I’ve reached that color. That’s it. We’re all done.