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The original was posted on /r/askculinary by /u/bam2350 on 2023-09-20 01:07:53.

A friend of a friend serves (or served) etouffee on top of a pan fried fish filet. I’ve really enjoyed it. In my memory the etouffee is moderately dark, or at least not pale.

Most recipies I review make a dish that I expect to be like the last time I tried, quite pale. This is a natural outcome of cooking the veggies in a bunch of butter then adding a flour/water mix at the end. I was not thrilled with my last effort doing this.

Am I really “wrong” if I just follow my gut/desire and make a medium dark roux and then follow a etouffee recipie?