A roux is used to thicken sauces and is made with equal parts oil or butter and flour. The amount of oil and flour used depends on how much is being cooked, with a typical starting point being 2-3 tablespoons each. A roux is cooked for different lengths of time depending on its intended use, with a white roux for a béchamel sauce cooked only until the raw flour taste is gone, peanut or caramel roux cooked longer, and brown roux for gumbo cooked the longest over low heat.

1. Roux
A roux is used for thickening sauces. It is usually equal parts of oil or butter
and all purpose flour. Sometimes less flour is used if you want a thinner
sauce, stew or soup.
How much oil and flour used depends on how much you are cooking. A
good starting point is 2-3 tablespoons of oil and the same for flour. This is
good for 4-6 servings for whatever you are making.
How long you cook the roux depends on what you're using it for. A
béchamel sauce (white sauce) calls for a white roux, and you use milk with
it, so you'll only want to cook it for a few minutes, until the raw flour taste is
gone but the roux is still a pale yellow.
A peanut or caramel roux needs to be a bit darker, so it's cooked longer.
A brown roux, used in gumbos, is the darkest roux, and it's cooked for the
longest amount of time. For that reason, you should cook it over a lower
heat so that you don't burn it.
Creole Boiled Rice
Boil white rice using
2 bay leaves
1 tablespoon butter
1 teaspoon salt