Recipe(tried): Roux Color for Gumbo

As for the color of ROUX for GUMBO,Creoles tend to make a ROUX the color of peanut butter. Cajuns make a darker ROUX (the color of chocolate)almost black. My Grandmother made a "BLOND ROUX" when she made a Lobster Gumbo or any Gumbo that used white seafood. ROUX is best made with LARD, BACON FAT,Or oil or a combination of all of them. The ROUX and your stock is the most important part of your GUMBO. Make your own stock! To stop the browning process of your ROUX, be sure to add the vegetables and stir. Take ROUX off the fire if need to to control the heat and cooking process. Of course you all know that is you burn it, just throw it out and start all over again.If you want yo make GUMBO, FIRST YOU MAKE A ROUX!