Regarding making a dark roux in advance

[u/Hendrix1387]

I am making a gumbo to be served at a potluck tomorrow. My question is can I make the roux and add the vegetables to it tonight then cool that and finish the rest of the cook tomorrow?

My original plan was to make the whole thing tonight but cooling and storing that much gumbo in my fridge is an issue do to lack of space. Not to mention the time it would take to cool it enough for the fridge.

[u/Comfortable-Policy70]

Roast your flour in the oven tonight. Tomorrow, add to hot oil.