▁sett le ▁into ▁the ▁dark er ▁flav or , ▁while ▁sa usage ▁and ▁dark ▁r oux ▁balance ▁each ▁other ▁well . ▁A ▁dark ▁r oux ▁is ▁approximately ▁the ▁color ▁of ▁milk ▁ch oc olate . ▁Pre par ing ▁a ▁dark ▁r oux ▁is ▁complicated . ▁It ▁involves ▁he ating ▁oil ▁or ▁fat ▁and ▁fl our ▁very ▁carefully , ▁constantly ▁stir ring ▁for ▁ 1 5 – 4 5 ▁minutes ▁( dep ending ▁on ▁the ▁darkness ▁desired ), ▁until ▁the ▁mixture ▁has ▁turned ▁quite ▁dark ▁and ▁developed ▁a ▁rich , ▁nut ty ▁flav or ▁and ▁sm ell . ▁It ' s ▁very ▁easy ▁to ▁burn ▁the ▁fl our ▁as ▁it ▁moves ▁toward ▁a ▁dark er ▁brown , ▁and ▁bur nt ▁r oux ▁rend ers ▁a ▁d ish ▁un pal atable . ▁A ▁heavy - bottom ed ▁pot ▁can ▁help ▁protect ▁the ▁r oux ▁from ▁burning . ▁ ▁Sto cks : ▁Cre ole ▁stock s ▁may ▁be ▁more ▁heavily ▁season ed ▁than ▁Cont inental ▁counter parts , ▁and ▁the ▁shell fish ▁stock ▁sometimes ▁made ▁with ▁sh rim p ▁and ▁craw fish ▁heads ▁is ▁unique ▁to ▁Cre ole ▁cu is ine . ▁Fish ▁stock ▁and ▁Court - b ou illon ▁Sh ell fish ▁stock ▁Ch icken ▁stock ▁ ▁Cre ole ▁d ishes ▁ ▁Primary ▁favor ites ▁ ▁G um bo ▁- ▁G um bo ▁is ▁the ▁qu int ess ential ▁ste w - like ▁soup ▁of ▁Louisiana . ▁The ▁d ish ▁is ▁a ▁Louisiana ▁version ▁of ▁West ▁African ▁ok ra ▁sou ps ▁which ▁the ▁d ish