Roux is just one of the many ways
you can make your soups more hearty.
A roux can be cooked to several stages, depending on the color and flavor you want to achieve.
If cooked for only a couple minutes, the roux mixture won't change color, making it perfect for thickening white, delicately-flavored sauces.
Heating the roux for a few minutes more gives it a golden color and a little more flavor. This is sometimes referred to as a blond roux.
A brown or caramel-color roux takes 20 to 30 minutes of cooking and stirring to achieve its deep brown color (similar to the color of a penny). This type of roux, with its rich, nutty flavor and aroma, is a perfect match for the strong flavors of gumbo. Roux will keep, tightly covered, in the refrigerator for 2 weeks or in the freezer for 6 months.