Not looking to poke the bear, but...
You say authentic Etouffee uses a blonde or med brown roux, uses little tomato and no tomato paste or sauce.
But the authentic Etouffee recipe utilizes both tomatoes and tomato sauce. Granted not much, but like Ragu, it's in there.
And it says to cook the roux white, not blonde or medium brown roux.
And on top of that it adds the flour to the trinity after the tomato and tomato sauce has been added, so how is the cook to get a white roux much less blonde or otherwise.
You're gonna get a pink something that isn't roux.