When I make gumbo I cook the roux for 45 minutes in cast iron, stirring continuously. Chop EVERYTHING fresh.
Same for jambalaya.
And I don't use Tony's, or any other premade junk. I use my nose and my tastebuds. I don't measure anything ever. I cook with my heart and my guts.
You wanna know the secret ingredient?
If you cook with love everything turns out too soft. The angst adds contrast, resistance, the good stuff.