Roux

In the Cajun or Creole kitchen, the roux is almost invariably browned or cooked until it achieves one degree of color or another—it might be a light to medium brown color; it might be light or dark red; or it might be the color of dark caramel or even black. My friend Paul Prudhomme has noted that the light or medium brown roux are to be used in the preparation of sauces that cover or are served with dark meats such as game, or with dark-fleshed birds such as duck or goose, or with game birds such as pheasant. Dark-colored roux are the bases for sauces to be served with lighter or white meats, such as pork and veal, or with saltwater or fresh water fish and seafood such as crawfish or red snapper. The latter are also preferable for gumbos because, in his opinion, dark roux produce the thinnest of gumbos.