How much Roux do I make...

That's way too much.. I'm making a six gallon pot now and used about half what ur friend suggested. I just eye ball but if I had to guess I used cup and half oil and three to four cups flour.

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the roux you made last night was not at all dark, was barely light brown

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I kept cooking it after you actually got the first photo.

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you'll be eating paste.

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my thoughts also. Nothing like eating gumbo with a fork.

How thick do you want it? Personally, I can't stand thick gumbo. It's gets to be like mud with food in it.

If you've had Paul Prudhomme's and like his texture, he goes with 1/2-1/2 cup, each of oil/flour to 7 cups liquid (before the meats are added). A bit too thick for me. I use the same oil/flour ratio to 8-10 cups fluid. That gives me gumbo with some body, not to thick and not thin.

I make it about the color of milk chocolate...and you definitely do not need the insane 14 cups of roux that this joker is suggesting

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How dark of a roux do you make? I know the thickening power reduces the darker you make your roux...

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I made a lot of gumbo last week and used about 6.5 cups each of flour and oil. I make my roux very dark, pretty close to the color of dark chocolate. It darkens a little more when I add the vegetables to it to simmer. I don't like light rouxs in gumbo, though, so this is my preference.

I also don't make the slow roux. I use PP's method and it probably took me 30 minutes, tops, to make that roux as dark as I wanted it.

I don't understand what you mean by "thickening power" reducing "the darker you make your roux".

Mine is the same color whether I'm making 2 gallons or 8 gallons of gumbo. You just have to stir constantly and be patient. When it hits the mark, remove from the heat and add the veggies. Stir so it doesn't stick and then simmer the veggies for a bit, until wilted.

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I don't understand what you mean by "thickening power" reducing "the darker you make your roux".

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I believe this is an old wive's tale.

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The darker the roux the less thickening power it has, so therefore if you like a really dark roux it will require more roux to make the same volume of gumbo the desired thickness of a lighter roux

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this

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I believe this is an old wive's tale.

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nah, it's true

Some like a thick gumbo and some do not. I'm like body to the broth, but don't like it thick. It's not a stew, in my opinion. I especially don't like a thick broth for seafood gumbo. Seafood is delicate. I like the taste of a good dark roux with a strong seafood stock. Makes a good balance for the flavors, so that the seafood comes through. I can appreciate other folks like it different, though.