What ratio of roux to stock do you use in your gumbo?

I have an extensive cookbook collection. I did a quick survey of gumbo recipes one time and found that the stock-to-flour ratios varied from 20-1 to 7-1. Notice I said FLOUR, not roux. How much oil you use with a given amount of flour is up to you, but I've seen it vary from 1 - 1 to 1 - 1 1/2 (flour to oil).

As for my gumbo, I like it with a rich roux flavor, so mine is close to 7-1.

quote:

---

I normally make small batches just for me and the wife. Lately I have been using a roux consisting of half a cup of flour/half cup oil to a couple quarts stock.

---

Well, hell's bells. I just adjusted my gumbo yesterday by mistake and it turned out great.

My usual was 2/3 cup of flour/ 2/3 cup of oil to about 1.5 quarts of stock. But, I didn't have enough flour. So, I adjusted to 1/2 cup flour and 1/2 cup of oil and kept same amount of stock.

I also added 1/4 cup of red wine since I was a bit short of stock. The result was excellent.

Will do it again soon.

quote:

---

What ratio of roux to stock do you use in your gumbo?

---

I add stock until its a little thinner than I want it when ready to eat, then let it cook down. I don't ever remember measuring anything when cooking a gumbo. My great-grandmother would probably send a lightning bolt down at me if I ever did.