re: How much Roux?

I might be the worst person in the world to ask, I don’t even know how much liquid is in the pot, (trying to keep track on this one for you, and me). I also make a flourless gumbo for some gluten free family, so my perception of the gumbo “body” or “viscosity” is way off from a low extreme.

I think I remember an Alton Brown Good Eats episode on it from way back in the day, pretty sure it was not gumbo related though.

I know when I make a sausage gravy to feed a 3-4 people it can probably be done with a teaspoon or so of flour, and I feel like I just keep adding milk and it stays the same thickness. Obviously not apples to apples, but I don’t have much else to go off of.

Mostly I was 1/2-3/4 of a bottle of bourbon deep and was being a smartass, because I think as long as your food is salted well enough but not too salty, and you don’t have crunchy rice, mushy rice or scorched beans, you’re going to make most people happy.