re: Tell me everything I did wrong with my seafood gumbo (stock & roux quetions)

I think the only roux I measured was the first one I ever made. I just pour oil in the 14" cast iron skillet about half way up and while it's getting warm start scooping flour until it gets where I want it. I normally make about two quarts of roux per batch. About 30-45 minutes depending on how hot I get it, which I go up and down on the flame and it is black as the ace of spades. I probably use close to a quart in my 8 quart pot.

Friend of mine eats the dried shrimp by the handful. Ripped open a bag in my truck and they went everywhere. I'm thinking I'll have to sell the truck since it still stinks 3 months later.

Better than Bouillion has a fish base, a clam base and a lobster base. I have only used the lobster base and it works well as an added supplement. You can also add a good rich chicken stock to supplement your shrimp stock. It mixes in well and you can't tell it's chicken stock.

I've see kitchen bouquet used but I've never owned a bottle. Liquid Smoke either.