re: Gumbo makes me feel awful - is it the type of sausage I’m using?

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My grandmother thinks the amount of roux “we young generations” use is insane.

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Almost mentioned that too. Lately I've been trying to dial in the right ratio for a small batch of seafood gumbo (3 quarts of stock) so same amount of broth as OP's recipe.

I tend to like more roux in a C&S gumbo but not a huge amount more.

I only use a little over 1/4 cup of finished roux for 3 quarts. I add a little more water as the base cooks to keep it at same level.

Not sure what 1 cup of flour and oil yields but it's more than 1 cup of finished roux. OP's recipe is 4 times what I use for my seafood gumbo.