re: Tell me everything I did wrong with my seafood gumbo (stock & roux quetions)

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I think the only roux I measured was the first one I ever made. I just pour oil in the 14" cast iron skillet about half way up and while it's getting warm start scooping flour until it gets where I want it.

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I do the same thing. I also do what Gee does and make some extra. Rarely use it, but I like that option in case I need a little more body.

I found a great shrimp base years ago, but I can't remember which one it is. I have some Minor's that I order, but I haven't had to use it yet. I can usually get ample shells from my seafood folks. I just get them to collect for the week and pick them up with shrimp on the weekend.