re: Avocado and Almond in Your Gumbo?

I made chicken and andouille gumbo with this tonight.
1.25 cups flour, 1 cup oil. I noticed this didn’t take as long to brown as traditional roux, but I didn’t burn it. The flour didn’t fully incorporate into a paste, so there were tiny flecks in the gumbo. I really couldn’t feel them in my mouth, but you could see them, especially in the bottom of the bowl.
4 quarts of stock.
It doesn’t have nearly (if any) as much thickening power as traditional. Really all it did was give a nice dark color.
I used plenty of okra, and it thickened up nicely.
The flavor was really good, not really any different than my normal gumbo.
I think most people eating it would not be able to tell a difference if they weren’t looking for one.
It certainly won’t replace the original, buts it’s damn sure better than lots of keto meals I’ve eaten. Also much better than no gumbo at all.