re: 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.