Gumbo's, of course ( my hubby's conversation w/ New Irleans banker abt my La. chix stew was told "Ah, but she doesn't make a true roux".) HA! It is slowly cooked to the color of a brn paper sack..lol. I start my potato soup with a roux, my cheese sauces, gravies, etc. like your granny, I have different colors for different needs. The slow cooking truly adds a deeper, richer flavor.