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Melt Butter in a heavy bottomed skillet over medium to medium high heat.
Slowly sprinkle in the flour a little at a time, stirring constantly.
Continue to stir constantly.
Do not walk away!
If you burn it even the tiniest bit, it is unusable.
You will notice the flour beginning to brown.
The darker the flour, the darker the gravy.
For gumbo, when the roux reaches a deep dark chocolate brown color it is done.
At that point you would add your seasonings, such as onion, garlic, bell pepper and celery.
You can make this ahead of time and keep tightly covered in the frige or freezer.