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

I just made a batch Tuesday, it was 1:1 roux, added to roughly 9 quarts of stock (had to leave room at the top of the pot for, um, any other items) and it was pretty thick. Out of Jacobs, used a local GA hot smoked sausage, wasn't very smoky but had very good flavor, so cold smoked it an hour and caramelized the meat over the coals. Outback bowl guests said it was the tits, or something like that.








Stock from fried turkey carcass:




Cooks sample: