Don't worry. Some of the guys on this forum need to avoid arguments otherwise it works their blood pressure up or something.
I really am glad for the advice since I have zero experience with cajun food except for drinking cafe au lait at le Cafe du Monde and eating at Heaven on Seven in Chicago a lot. "Real" Cajun food is totally foreign to me. All I know is that making dark roux is waaaaaay harder than you'd think.
"The music has gotten pretty bad, I think. It's all that damn line dancing." -- Chet Atkins
Ah, dark rue is not too terribly difficult.. What most people dont know is that you must (so that it tastes anything remotely close to "cajun" rue) use a "seasoned" black iron skillet.. The wife tells me you can purchase them that way now.. Properly seasoned black iron skillets are worth thier weight in gold to old school cajun women, and handed down as family heirlooms. My mother has her grandmothers that she got from her grandmother.. for example.. My daughter will probably inherit it.
30 or so minutes of attentiveness to the rue and its done.. You just cannot leave the stove, you must continually stir it. And drain the oil off the top, before you use it..
On sundays, Hebert's Meats in tulsa serves cafe au lait and bengeit's til noon.. Wife and I went a couple of times.. As, when we lived in Lafayette once the kids got older, we would take off to NOLA after getting them off to school and be sitting at Cafe Du Mond by 9ish.. Thats and po-boys are the only thing we really enjoyed eating in NOLA, that was genuine to NOLA.. IMO..