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yes, roux, pronounced roo or rue. Down in your parts, I believe they like the dark stuff, used in jambalaya ? Most people would be accustomed to the lighter stuff...they'd melt butter, then add flour and then cook it for a little bit. If I remember correctly, the french used to mix the fat (butter,bacon grease,etc) with the flour then bake it for awhile, getting the darker roux. Roux must cook...french pre-cooked it but many others cooked it right as they made it and also it continued cooking when mixed into the sauce.
Depending on the sauce/glaze, I also use corn starch or st.vincent's arrowroot.
I think roux means brown-red, or something like that.
Forgot to add...You can also make vegetarian roux, and no calorie roux as well.
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