honestly, if you have never made a gumbo before, I would recommend that you buy your roux premade.
I find making roux to be about as difficult as scrambling eggs. Just pay attention and continuously stir it. I used to use a wooden spatula in each hand to stir. I'm more relaxed about it now. I think using stock instead of water is very important.
quote:Oh, dude....thank you. Lot's of frickery around here: shortcut, half ass, microwave, etc.
Each of your recommendations screams that YOU do not know how to make a gumbo at all, you know how to make a pot of BS and call it gumbo because you bought the ingredients at the store. You have absolutely no control over the end product at all. Why not go to a restaurant and buy a gallon?