Oh this is sad. I was thinking about him as I made a big pot of andouille sausage, chicken, shrimp and okra gumbo last night. I was stirring the roux for an hour and a half until I felt like passing out and I didn't get it as beautifully dark as his. I used one of his seasonings though and I think it came out pretty damn good.
Having made hundreds of pounds of dark roux the old-fashioned way, I will share a roux secret with you: Take dry flour and put it on a sheet pan, then toast it at 350 F, stirring and breaking it up every 20 minutes or so until it takes on a light brown color, about an hour. Sift the toasted flour and you have ready made dark roux. Just add it to hot fat of your choice and it will instantly turn dark and be completely lump-free.
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