re: Thick vs thin gumbo in relation to area of the state?

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I just wonder how dark people that make thick gumbos or getting their roux. My roux is so dark that if you put enough roux in it to get it thick like a stew all you would taste is the roux

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Late to the thread, and maybe common knowledge, but the darker the roux, the less the thickening power. Make a small amount of lighter roux to add late as needed for desired consistency. I hate okra, so I never use.