re: Do you put pork products in your seafood gumbo?

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Just use the measurements you usually use and put it in a 350 to 375 oven. Check it periodically and give it a stir. I make a pretty large roux, so I don't even look at it for an hour, most of the time. Large rouxs take longer, but you can do whatever else you need to do while it's cooking without fear of burning it and still get the good cast iron skillet taste, though you don't have to use cast iron. When it starts to get close to the color you want, you can check it more often and give it a stir. Remove it when it's the color you want or just turn off the oven. I make it the night before sometimes and just leave it in there, warm it back up the next day and then cook the veggies in it. You can google "oven roux", but it's pretty darn simple and the proportions don't matter except as to how much you need.

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