re: Will a gumbo made tonight (Sunday) still be great for Thanksgiving?

That was after 9 people helped themselves to some dinner. Enameled cast iron cleans like a champs. Looks worse than it was.

I heated the oil in my iron skillet and then whisked in the flour. Once it was fully incorporated, I put the skillet into a 350 degree oven. I stirred it every thirty minutes or so. It took about 2 1/2 hours to get as dark as I wanted. I think Gris does it in 2 hours. Mine took longer because I lowered the temp to 325 when I thought it was smoking, then turned it back up when I read a few more online things that said 350 was the correct temp.

Here's a pic tutorial:

easy dark roux

I believe all soups and gumbos are better after sitting in fridge. That time allows the flavors to meld more and create a better overall dish. Every time I make one of these dishes it is superior as a leftover.