als . ▁Pers illa de ▁Mar in ades ▁made ▁with ▁o live ▁oil , ▁brown ▁sugar , ▁and ▁cit rus ▁ju ices ▁Vari ous ▁bar bec ue ▁rub s ▁similar ▁to ▁those ▁in ▁other ▁states ▁ ▁Cook ing ▁bases ▁ ▁Know ing ▁how ▁to ▁make ▁a ▁good ▁r oux ▁is ▁key ▁to ▁C aj un ▁and ▁Cre ole ▁cook ing . ▁The ▁technique ▁was ▁inherited ▁from ▁the ▁French . ▁A ▁r oux ▁is ▁" a ▁mixture ▁made ▁from ▁equal ▁parts ▁of ▁fat ▁and ▁fl our , ▁used ▁especially ▁to ▁make ▁a ▁sau ce ▁or ▁soup ▁th icker ." ▁The ▁fat ▁and ▁fl our ▁are ▁cook ed ▁together ▁on ▁the ▁st ov et op ▁until ▁the ▁mixture ▁reaches ▁a ▁certain ▁level ▁of ▁brown ness , ▁or ▁darkness . ▁Cre ole ▁r oux ▁in ▁New ▁Orleans ▁are ▁known ▁to ▁be ▁l ighter ▁than ▁C aj un ▁r oux ▁and ▁are ▁usually ▁made ▁with ▁but ter ▁or ▁ba con ▁fat ▁and ▁fl our . ▁But ▁certain ▁Cre ole ▁d ishes ▁use ▁a ▁dark ▁r oux . ▁Dark ▁r oux ▁are ▁usually ▁made ▁with ▁oil ▁or ▁ba con ▁fat ▁and ▁fl our . ▁The ▁sc ent ▁of ▁a ▁good ▁r oux ▁is ▁so ▁strong ▁that ▁it ▁stays ▁in ▁clothes ▁until ▁they ▁are ▁was hed . ▁The ▁sc ent ▁is ▁so ▁widely ▁recognized ▁in ▁Louisiana ▁that ▁others ▁can ▁tell ▁if ▁someone ▁is ▁making ▁a ▁r oux , ▁and ▁often ▁infer ▁that ▁they ' re ▁making ▁a ▁g um bo . ▁The ▁secret ▁to ▁making ▁a ▁good ▁g um