Gumbo on a propane burner

Look very carefully at your pots inside bottom. If it is the slightest bit scratched or pitted, you will have problems with the roux sticking in those spots....and sticking leads to burning. If the pot is new or super smooth, you should be fine. Long oven mitts are necessary, as you'll be stirring constantly with your forearms directly in the zone where heat rises up the outside of the pot. Paddle or stirrer must also be shaped to get directly into the edge/curve where the bottom becomes the side. Some pots are rounder, others more sharply angled. If your paddle doesn't fit well, you have a potential edge burning problem.

Be prepared to lift the pot off the burner in case you need to slow/stop cooking.....and have spare roux ingredients so that a burned trial roux isn't such a bad thing.

Balls is right. Do the roux separately in the oven and add it to the pot.

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Long oven mitts are necessary, as you'll be stirring constantly with your forearms directly in the zone where heat rises up the outside of the pot.

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This

I buy store bought roux and you would never be able to tell the difference than from what all of these retards that sit there and stir a roux for hours on in. I never understood why people still sit there and do that.

I did this a month ago in a field in idaho when I was feeding a crew of 30. I had extra bowls so I pulled the sausage and chicken out first. Then made the Roux and built from there. Turned out awesome. I had a rice cooker hooked to a small generator so it looked funny. Luckily I was feeding bunch of roughnecks so no one complained about the lack of panache.