Gumbo - took it just a tad too far

I am making a gumbo and I think I took the roux just to the edge of burnt. It’s only been cooking for an hour and it taste a ton better than it did when I first got the stock incorporated. However, there is just a bitter note at the end. It’s not a full on burnt roux, I’ve had that. This is one that would have been my best ever it I pulled it literally 1 minute earlier. Do you think there is any way to salvage a gumbo that isn’t overly bitter, just a little on the end of the taste. Maybe the rice and adding in the chicken and more seasoning will help that? I’m not tossing it, it’s just not bitter enough to not eat. I’m hoping I can find a way to make it come out great. Anyone ever done this and it turned out ok? Should I just relax, it’s only been an hour and improved immensely. Just try again in another hour? Not planning to eat for 3 more hours.