Goomba38 wrote:
> Default User wrote:
>
>> Well, I've never done it, but Alton says making a "brick roux" on the
>> stovetop is tough to do without burning it.
>>
>> Brian
>
> It was interesting to me to learn that the darker the roux, the less
> thickening power it held.

The roux is not intended to thicken, it's intended to add flavour. It's not
like you're making a bechamel sauce. It's gumbo!

Jill