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I've never tried a cajun/creole style roux but I reckon butter would burn (and split, due to the water content) before you got to a good dark roux. I might try a gumbo at some point this winter. Made red beans and rice for the first time the other night and really liked it.
25 people? You're a better man than I.
I'm kicking around Chateaubriand or taking an easier way out. Sous vide individual filets and finish them on the Lynx IR burner. For plating, bed of duxelle, filet on top, fondant potatoes, sauce with some of that homemade demi I made a few weeks ago. That will be far easier, and just as tasty, so thinking that's how I'm going.