I tried the Kary's store bought roux after a sugesteion from a Villa Platte Cajun french teacher and Hogman on here. It was off the chain and easy. So I set out to replicate that. Easy as you please and they are exactly the same. half unsalted butter and half flour. Melt butter, stir in flour and set in a 350 400 degree oven, sstir every 30 mins to a hour. 3 or 4 hours and you will see it getting dark and a delicious nutty aroma. When you get to "your" desired dark, you're done. I went a step further and decided to can mine. Now that I have figured it out, I am going to do about 4 pounds of butter and floour and can it all. That way everytime I wish to make a gumbo for the next 2 or 3 years, I don't have to fool with the roux. I can take it on hunting trips and make fresh gumbo on the trip really easily. Lastly, Christmas gifts. I can give these roux as gifts to friends and family.