re: Speaking of Roux's.......

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S&B I will say you that you are definitely underestimating the pride cajun people take in their food, and the frequency at which they cook it. I guarantee you that people from St. Landry, Evangeline, Avoyelles parishes, among others, can definitely taste a difference. Not saying they can pin point everything, but they can tell a difference.
I'm from St.Landry, and most of my family is still there, trust me when I tell you that's all these people do is cook & drink! Everybody tastes everything individually and in the complete dish, and no matter how many times they've cooked the same dish they all still critique it every single time because they are that passionate about cooking

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all my family is from St Landry orginally and no they cant. i have cooked it both ways and the only comment they ever have is its great but thick and more of a stew.

all the old ones like it thin cause thats what they grew up on

pretty much there are really only 2 reasons to make a roux from scratch

1) you are trying to avoid certain oils(my question is why the hell you eating gumbo if you are that worried about your diet)

2) you enjoy it. If enjoy drinking a beer and cooking a roux....have at it.

i do both, but usually after cooking my own....i feel like i wasted 30-45 min of my life. taste pretty much the same

i use savoies over karys but im gonna try some of the other brands mentioned.