I do a two step roux (pun intended). I get to pecan color on the first roux, then start a second roux to a caramel shade, then mix them and by the time the seco

I do a two step roux (pun intended). I get to pecan color on the first roux, then start a second roux to a caramel shade, then mix them and by the time the second roux is done, the first has got to about a dark chocolate shade. The reason for this is you generally use a blonde roux for thickness, or a dark roux for flavor. I like okra and file but not everyone else does, so to get the thickness and flavor both, we use the two step.