re: Butter Roux Gumbo

My bad it was a pound of butter which is 2 cups and 3 cups of flour....20 cups of stock but the gumbo was very watery....I'm thinking another cup of flour and that might get rid of the oily feel....also thinking that clarifying the butter was not the way to go because I did not get the nutty...bite to the gumbo....more like a cream soup. Regular butter might have given more flavor...getting it dark enough was never a problem.