Making a roux - what is your favorite method?

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Making roux

Hi. I’m relatively new here and had a question about making roux. I’m making shrimp etouffee tonight and am trying to avoid going to the grocery store. Checking my butter supply I realize that I only have about half the required amount. My question is can I use 1/2 butter and half oil to make the roux? Googled but could not find an answer. Saw a lot of recipes using one or the other but not both together. Seems like it should work but only made it using butter in the past and only once. Thanks f…