You have to stir the roux constantly while its cooking, even after taking it off the fire. Most cajuns now days uses Savoir roux in a jar. You can't make it any better than that and its a lot less trouble. Come by the meat market and I will give you some ideas to make it easier. I sell the roux needed. Better yet I have the gumbo already made, just heat and serve, chicken n sausage or seafood.
@Ronnie:
No offense, Ronnie...but no respectable Cajun that I know uses jarred roux!