re: Witnessed a guy make a dark roux in about 5 min

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This past sat while at my buddy's camp we walked to his neighbors camp and saw an older guy cook a dark roux in about 5 min. He told me he cooks it on HOF (high as frick) and con't to stir constantly at a fast pace. anyone else have success this way? All I've ever seen as far as directions go is it takes 45 min to do this

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I've stated this many times in gumbo threads. Rouxs aren't supposed to take 45 minutes to make. I'd never make gumbo if it did. Here's how to make a quick roux per my experiences and from listening to John Folse one sunday afternoon about 3-4 years ago.

Heat your oil on medium high heat just until the oil reaches its smoke point. You'll know this because you'll begin to see a whiff of smoke come off of the oil. As soon as you see this, throw in your roux, and stir continuously for about 5-10 minutes until you get the roux the color you want, then add the vegetables. The veggies stops the roux from cooking. Continue stirring until the veggies get soft, then add in your stock.

I use a whisk to stir in my cast iron pot. When i add my veggies i switch to a wooden spoon.

That is it. A roux should never take 45 minutes to make. I don't care how your grandmother used to make it.