Roux trouble

Long time lurker here. I've made a lot of your recipes and really enjoyed them! I'm not the best cook but I am some what capable in the kitchen.

However, I am having a lot of trouble with roux for gumbo. I love everyone's gumbo but mine. I just want to cook a decent batch for once. I am on my tired batch of roux at the moment. First, too smokey. I think I burned the oil. Second I waited too long. I was trying to see how dark I can take it. Came out tasting weird. The third, that I am working on right now, is a light blonde color right now. I've been here for a while watching it on low. I've looked high and low for roux instructions. But other than som,e shady sites, it's always l---> get flour and fat---> magic roux!

I'm super embarrassed and I just want to be half decent at Cajun foods!


Any tips?