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

Make sure to add cool stock or water to a already hot roux. Add a little stock and bring to boil to make sure it is incorporated, then add more and repeat until you are certain you have enough liquid, then add the rest of the liquid.

And to make a point, a roux changes the flavor of your gumbo tremendously. It is more than just oil and flour that thickens. You can go get you some north La gravy for that(I know, I grew up on it) It is more than just color.