Yeah I thought that was weird, but I thought that it was just my ignorance since I'm not from there and I don't know the difference between Cajun and Creole.

I put a couple habaneros into mine.

I meant to throw in some crushed red pepper into the roux with the veggies, but I didn't take it out the cabinet and completely forgot until it was basically finished.

Thanks. Appreciate it.

I didn't get rid of any of the fat so yes, It is extremely good.

It needs to be dark brown, but not burnt, have a nutty popcorn smell and have a texture similar to wet sand.

Definitely go low and slow. Not so much to avoid burning the roux, but to avoid burning yourself. I always get a small burn every time I make gumbo lol.

Here ya go

I followed Isaac Toups' recipe.

Thanks