I grew up watching Demeter make roux.  She made it for a German spinach recipe that she got from Zeus’s mom.  She made it for cream gravy for chicken fried steak.  But we never needed to make our roux as dark as it needs to be made for gumbo and Cajun food.  A dark roux… Read More Bon Temps Rouler | Gumbo with Duck and Catfish