re: htown's NYE gumbo (with pics)

So I always make my roux, then take out of pot and don't add until I'm adding liquid to the veggies and meat. I never feel that I have too much oil in my roux (it's usually "chunkier" than the one you have in your pics) but if I don't take it out I find my gumbo is too greasy. If I let it sit for 20-30 minutes, a bit a oil comes to the top and I just take a paper towel and soak it up. I'd like to cook my veggies in it and not go to the extra trouble. Any suggestions?