re: how many gumbo's this weekend?

I admire you for making a roux that size using butter. That takes a LOT of patience, much more than the standard roux.

I admit to classifying myself as somewhat of a "purist" when it comes to gumbo. I don't like all manner of additional flavors. I like the roux and the main ingredients to be predominant and, for my personal taste, anything else just "dirties" it up.