The typical Cajun roux is a blend of equal parts flour and fat cooked together in a heavy pot over slow heat until a medium brown color is reached. You must stir any roux constantly to avoid burning.

The French roux is usually a blend of equal parts flour and butter cooked slowly until bubbly and well blended, but not browned.

Some people prefer a roux made with approximately 1/4 cup more oil than flour.

Most of the time when a Cajun roux is called for, the addition of finely chopped onion and bell pepper are added to the browned roux to arrest the cooking temperature and prevent the scorching of the roux. This step begins the cooking of the desired dish.