re: help with making a roux

Well I tried again last night and made I'm finally got my roux a nice brown color in ab 20 minutes. Unfortunately, I burnt it. I had my electric stove set on 7 and waited a minute or two too long and ended up burning it. It smelled like burnt popcorn and was smoking but thought I read that it was pretty close when I got to this point. Didn't really notice the black flakes until after I added trinity and water/chicken broth. I tried to save it but was quickly reminded you can't polish a turd. Now it has become a personal battle. My wife will think I've gone crazy but I'm gonna try it again tonight, for the third night in a row lol. I plan on trying the oven method as soon as I conquer the stove top method.

Do y'all always use a dark rough for both chicken and sausage and seafood gumbo or lighter roux for c & s and darker for seafood?

Just want to thank y'all again for all the insight. It's much appreciated