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Image zoom You’ve Got to Work for It In a hurry? Don’t bother. This is going to take a while. Multi-tasking? Dangerous. This takes constant stirring. Dark roux “is an infant. You’ve got to babysit it," says Chef Rusty Hamlin, who grew up in south Louisiana and now is chef/owner of Atkins Park Restaurant in Smyrna, Georgia, and Papi's Taqueria in Charleston, South Carolina. "It definitely is intimidating, especially for the home cook, and especially if you haven’t grown up around it," continues Hamlin. "The dark roux gets to a point where you’re going to nail i...

4 Secrets to Making an Authentic Louisiana Dark Roux According to Louisiana Cooks © LauriPatterson/Getty Images It's worth the effort for your best-ever gumbo. “First, you make a roux.” It’s such a common opening line in recipes from south Louisiana that it’s become a catchphrase. You find the words emblazoned on kitchen towels, sweatshirts, and even ready-to-hang art. In New Orleans and Acadiana, a roux is often Ground Zero for gumbos, etouffees, and other regional dishes. Cooks in the Bayou State aren’t the only ones who ever thought of mixing together flour and fat. Roux, a th...