According to author and Cajun cook Donald Link, the process of making a roux for this seafood gumbo recipe can be hypnotic. It takes about an hour to put together a proper roux—and the process can’t be rushed. (That means no, you can’t stop stirring the pot or walk away from the stovetop.) Watching the oil and flour mixture slowly change color to robust darkness and begin to take on its unique aroma, says Link, gives you plenty of time to be alone with your thoughts (rather than obsessively checking Instagram to see how many folks liked your story alerting the world that you’re making a roux). He makes his roux with vegetable oil, not butter, to ensure that the neutral flavor can let the seafood take center stage.