Dont want to be glued to the roux

Would think it would still need some stirring? Do you have iinstructions for it??
I actually enjoy the whole roux ritual, sort of time to unwind and shut the world out as you go for that perfect color and aroma?

I do usually make enough for several pots of gumbo or other things at a time though. Have a small cast iron dutch oven that is perfect.

I do however carmalize onions in the oven for French onion soup and other things. just put them in a roasting pan while I am busy doing other things in the galley. Just pull out and give them a good stir once in a while.

Happy Holidays,
Nan

You need to stir it as often as it needs which depends on the color the roux is at that moment. As it gets darker and darker, it needs more and more stiiring. Any time the pan starts to smoke/haze up, remove it from the heat and keep stirring until it cools down. It gets easier to scorch or burn the darker it gets. The roux will be in the 300s temp wise so choosing an oil to take the heat is also important. IMO, butter is not a good choice for a dark roux.

I usually start over medium high and adjust my temperature down quickly as the roux starts to take on color.

Starting with oven toasted flour does speed things up.

Keep in mind that you don't want to burn the roux, which is why you'll end up stirring a dark roux constantly. If you haven't made gumbo a bunch before...don't feel that you have to take your roux to a dark walnut brown.

The flavor (and texture) profile changes quite a bit with rouxs of varying doneness. You're gumbo will turn out great no matter how far you bring the roux.

Point is...don't worry about it.

enjoy the gumbo!
dan

There is a Good Eats episode where Alton does precisely that.

I must say that I've found Paul Prudhomme's fast roux method very satisfactory and quick. Basically you need a heavy pan, ideally one with slightly curved "corners" so you can get the whisk in there. Then you put in some high-heat oil, like canola or whatever, and crank the heat high. Wait until the oil is just starting to smoke, and then add half the flour (equal proportions flour to oil, generally, but at first just add about half the flour). Whisk fairly rapidly and steadily, and add the rest of the flour as it starts to smooth out. Continue whisking rapidly and steadily, without stopping for an instant. In about 5 minutes, you'll have a red-brown roux, ideal for most New Orleans-style cooking. Or go a little more or less if you want a different color.

To stop the cooking, you can remove the pan from heat, whisk fast for a minute or two, and then continue cooling by lowering the bottom of the pan gingerly into a big pan of water, still whisking all the time. Once the roux gets really thick, it's cool enough, but you can check by just very quickly tapping the bottom of the pan with your palm, and if you can do that without pain it's fine.

You can also stop the cooking by adding your minced Trinity and stirring off heat for a minute; you'll probably need to switch to a wooden spoon. Return to heat for a minute, stirring constantly, and it's done. Note that the color will get sharply darker if you use this method, because of the steam from the vegetables, so you want to go one shade less dark than you want the result.

My one strong warning about this method is that the roux gets frighteningly hot, and it sticks, so if you flick it on yourself you're going to have horrible burns. Wear a long-sleeved shirt, long pants, and shoes that don't have holes in them. Be darn sure that you're not going to have pets or children running around while you're doing this, too. You will also need to run the fan, because it generates a fair bit of smoke. But the result is that you can make roux in about 10 minutes flat.