Gumbo/Etouffee

I have tried to make etouffee a few times recently and it always comes out just like my Gumbo.

What am I missing?

Following online recipes, they have virtually the same ingredients. Am I allowing the roux to get to dark?

When I get etouffee at NOLA restaurants, it’s a lighter color (and thicker) than Gumbo.

Any tips would be appreciated.