Instructions for making Roux

Description
These instructions for making roux, I'm told, have merited the approval of Cajun cooks all over the net. As you all know, roux plays a very big part in cajun cooking - it's in *so* many Cajun recipes.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * ¾ cup flour
 * ¾ cup butter (or oil, but the oil will change the flavor)

Directions

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