Originally Posted by
rojoguio
Bud your Roux color is fine, you have not been told the "Secret", Courtbouillion roux is a two step process. First make a caramel colored roux in Black Iron only. Then let it cool. Here is the secret, after cooling stir in a can of puree tomatoes and mix well. Bake that in the oven till the oil separates to the edges, usually about 4 hours for me. The tomatoes candy in the roux, darken up, bringing on a fired - sundried, flavor. You then spoon that roux into a boiling soup a bit at a time so it emulsifies. If you just dump it in the water will be absorbed around droplets of the roux making roux lumps that only a immersion blender can fix. Add enough to thicken and flavor only.
You make the entire soup first then your last 20 minutes of cooking you drop in your catfish in 1in chunks to cook. I always eat mine with fresh lemon squeezed over and diced boiled eggs on top.
Now the Bonus Secret! The leftover Roux is saved to make a Red Gravy. The additional flavor it adds to a Red Gravy is the secret ingredient New Orleans fine dining chefs keep to themselves.