That roux doesn't thicken as well as the other kinds, and it is also made best with oil or drippings, since butter can burn at high temperatures. Keep pushing until the roux is a very dark brown, and that's the color you want for gumbo.
If you keep cooking the roux, it'll turn into a brown, peanut butter color, which is great for lighter gumbos and many sauces and stews. This roux is useful for bechamel or cheese sauces because it also thickens the most of any type-the more you cook a roux and the darker it gets, the less thickening power it gets. It'll smell a little nutty, and have the consistency of wet sand. A blond roux is one where the roux is just barely browned. One of the tricky parts about roux is that it's better for different things at different stages.
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