Spinoff thread: How much roux do you use per quart of stock?

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I normally do a one cup oil one cup flour roux per 2 quarts stock.

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I agree. It should make a nice medium body gumbo.

I also think about it this way:
For every 1 pound of meat, use 1/2 quart of stock.
For every 1/2 quart of stock, use 1/4 cup of flour to make your roux.

Your dividing by 2. For example,
5 lbs of meat
2 1/2 quarts of stock
1 1/4 cup flour to make the roux.

It definitely gets you in the ballpark.

I have toyed around with a gumbo calculator a little bit and I've done an extensive survey of my large cookbook collection (mostly Louisiana cookbooks). The stock-to-flour ratio range is from about 6-to-1 to about 20-to-1.

(Note that you get about 1 1/3 cups of roux for each cup of flour, regardless of how much oil you use)

2 quarts stock to 1 cup roux is an 8-to-1 ratio.