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Thanks for the advice everyone! I'll be sticking with seafood dishes so it sounds like I need a darker roux. Since I'll be making it multiple times and I won't have to deal with adjusting proportions, I'll try out both butter and oil. Thanks again!

I'll be trying out some cajun/creole dishes later this week, but I'm still deciding which recipes I'll be using. For the roux, I've seen an equal number of recipes call for butter and for oil. I'm wondering if I need to adjust the proportions of the fat and flour if I choose to substitute butter...