Once the oil is ready, slowly add the flour while stirring continuously to prevent lumps. Use a wooden spoon or whisk to ensure the mixture is smooth and fully combined.
Now comes the most important part—constant stirring. You cannot stop, or the flour may burn, ruining the roux. Keep stirring steadily to cook it evenly and prevent scorching. At first, the roux will be light in color, but as you continue stirring, it will turn golden, then brown. If you want a dark Cajun roux, keep cooking until it reaches a deep chocolate color. This can take anywhere from 20 to 45 minutes, depending on how dark you want it. The darker it gets, the more intense the flavor becomes.
Once the roux reaches the desired color, remove it from the heat but keep stirring for a few more minutes, as the hot pan can still cause burning. Let it cool slightly before using it to avoid overcooking. Now, your dark roux is ready to be added to gumbo, stew, or any dish that needs a rich, deep flavor. Stir it in slowly to blend smoothly with the rest of your ingredients.
