Gumbo Question

I would also use 1:1 and add stock until satisfied.

Personal preference.. I like it thick. Cut back if you like it a little more thin.

Not sure why everyone is giving you an oil to flour ratio.

When I make a batch of gumbo, my roux is made with 1.5 cups oil and 1.5 cups flour. For that size batch, I add anywhere from 12 to 16 cups of stock depending on how I'm feeling.

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Would 3/4 to 3/4 be good for that size?

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He didn’t propose anything other than 1:1, just less of each...or something else.

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right, but he worded it in a ration question so our responses are 1 cup 1 cup works for that size

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How much roux do you use to make gumbo in a 6 quart Dutch oven? I used 1 cup oil and 1 cup flour but it seemed too thick.

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I just made one Sunday in a 6qt. I used 1 cup to 1 cup. I would say after my stock and meat were in, I was a couple inches from the top and the gumbo was nowhere near "thick" in consistency. I did end up using more stock than usual, but can't give you the actual numbers...just added stock until it was thinned out to my liking.

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Almost stew like.

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I like this.

I do more flour than oil. As it gets darker, it will thin out. I find with 1:1 I have more grease to skim later. Though that could just be my brain tricking me.

I usually do 1 cup flour, 3/4 fat for about 12 cups of stock. It's about a 6:1 ratio of stock to roux.

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I find with 1:1 I have more grease to skim later.

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That's when you just use an immersion blender and make Cream of Gumbo soup.

i use 1/3 to a half of the big jars.