re: Argh - screwed up my gumbo again, please help

Equal parts flour and oil. I have used canola without trouble. Stir roux until dark like chocolate using med high heat. Dont puss out, dark like melted chocolate. Light rouxs are for bisque, cook those until color of peanut butter. Then add trinity and seasonings. Stir until wilted. Add sausage stir. Add water. Stir until combined. Bring to a boil. Then reduce heat to simmer. You can do this all in the same pot. It is not necessary to make your roux in a separate pot.

Whats up with Ville Platte and jar rouxs? My bro in law was at Fort Polk, he always uses jar roux.

The slap ya mama seasoning from Ville Platte rocks!

Good Luck.