bo ▁is ▁pair ing ▁the ▁r oux ▁with ▁the ▁protein , ▁similar ▁to ▁pair ing ▁the ▁right ▁wine ▁and ▁protein . ▁ ▁Light ▁r oux : ▁A ▁light ▁r oux ▁is ▁well - su ited ▁for ▁sea fo od ▁d ishes , ▁because ▁the ▁r oux ▁won ' t ▁over wh elm ▁the ▁subt le ▁sea fo od ▁flav ors . ▁A ▁light - color ed ▁r oux ▁doesn ' t ▁support ▁the ▁heav ier ▁meat ▁flav or ▁of ▁meat - based ▁g umb os . ▁For ▁a ▁light ▁r oux , ▁the ▁fl our ▁is ▁cook ed ▁to ▁a ▁light ▁golden ▁brown . ▁ ▁Med ium ▁r oux : ▁Med ium ▁r oux ▁are ▁the ▁most ▁vers atile ▁and ▁probably ▁the ▁most ▁common ▁among ▁the ▁Cre ole ▁cu is ine ▁of ▁the ▁New ▁Orleans ▁area . ▁They ▁work ▁well ▁with ▁most ▁Cre ole ▁d ishes . ▁A ▁medium ▁r oux ▁will ▁turn ▁the ▁color ▁of ▁a ▁co pper ▁pen ny ▁or ▁pe an ut ▁but ter . ▁A ▁medium ▁r oux ▁begins ▁to ▁take ▁on ▁the ▁warm , ▁brow ned ▁flav or ▁widely ▁associated ▁with ▁g um bo . ▁ ▁Dark ▁r oux : ▁A ▁dark ▁r oux , ▁with ▁its ▁strong ▁( den se ) ▁nut ty ▁flav or ▁will ▁completely ▁over power ▁a ▁simple ▁sea fo od ▁g um bo , ▁but ▁is ▁the ▁perfect ▁complement ▁to ▁a ▁g um bo ▁using ▁ch icken , ▁sa usage , ▁craw fish ▁or ▁all ig ator . ▁ ▁Ch icken ▁will ▁just