Roux took forever to darken.
We made Emeril's gumbo yesterday, and while it was delicious, the roux took forever and never made it to the brown, chocolatey stage after an hour of cooking (the recipe claimed it would do so in about 25 minutes. Thoughts? We used 3/4 cup of canola oil to 1 1/2 cups of flour, stirring constantly over medium heat. (My husband and I tagged team the whisk!