@musevg@23.social The roux really is the trickiest part. It's so hard not to pull it before it's dark enough because of the fear of burning. I personally lean more creole when I make it, so a slightly lighter roux, plus tomatoes and a more herby that hot spicy...while still having cayenne, because some things are the law. ;) I don't use okra, but do use file powder. I will also throw some Amalfi lemon powder in too, if it's fish heavy. @paul_ipv6@infosec.exchange @astronot@mastodon.online @jack_daniel@mastodon.social @ai6yr@m.ai6yr.org