Lo, that looks delicious.
I haven't seen a roux done with bacon fat before, but why not?
My recipe is otherwise very similar, though I would typically add filé for a nice additional flavor element and it also helps the sauce to thicken, if needed.
Ah I find the super sticky okra and roux to be fine enough. If it's not thick enough I just make more roux. File sounds good, I might try that next time
though as a "poor" college student I don't just have it lying around.
