re: Gumbo: How do I thicken it up?

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Don't do it. Flour in gumbo should be browned. That's the point.

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We're just talking about a little flour to thicken a runny gumbo. I've never personally done this, but it seems like a legit way to rescue a bad gumbo. I agree, making a small batch of roux and adding it would be ideal.

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You're making some kind of overfloured muddy stew with tomatoes. I forgot. Do you muddy it up more with okra, too?

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You know I don't put tomatoes in my gumbo. Okra? Of course! It's gumbo.

Hey, don't blame me if I don't want gumbo that looks like coffee.