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" Roux:  In the most basic terms, roux is a 1:1 mixture of flour and fat, usually using butter or oil Roux is used to thicken gumbos, sauces, or stews, and darker roux adds a nutty flavor When working with roux, be very careful to not splatter - the mixture becomes extremely hot and sticky  Email Susan. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/videos/a20100/new-orleans-green-gumbo/>