re: Post pics of your roux

Use a hen cut up with the bones. Dark hen meat is the best. You can boil a hen a lot longer than a fryer. Throw the white meat away(too tough no matter how long you cook) and add white meat of a fryer. And if you want it real special, use raw, not smoked turkey necks. The sausage will give you smoked flavor. Last, to bring out the flavor,cook in a handful of fresh parsley and onion tops. St. Landry style would also require a baked sweet potato. Last place I know that has the good ones is Earl Fontenot in Grand Prarie.