Making my first gumbo today

Food Board?

I do equal .

3 cups flour 1lb butter for 5 quarts of stock.

oil? eff that - I fry a pound of bacon and make mine with the grease

Nice... didnt even consider that. And the added benefit of the bacon!

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Give me your go to ratio of oil and flour for the roux...

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Whatever comes in the jar

jasmine rice

Not an expert, but after several years reading here, first you make the roux.

Have a chopped onion ready to add when you're done cooking roux, It stops the cooking process. DO Not stop stirring after you add onion.

Have oil and flour readily available cause you will likely be adding one or the other to get the consistency that you like, I start with a 1:1 ratio and go from there.

DO NOT stop stirring.

Wear long sleeves.

Don't bother making a roux, it's a lot of work for nothing. Here's what you do instead and it makes a nice dark smokey gumbo.

Get your chicken and sausage. Dust them with some seasoning like Cavendars or Tonys. Then really dust them with some flour. Don't crowd the pot, but brown the chicken 3-4 pieces at a time. Don't cook it all the way through, just brown it on med-high until you get a brown crust on each side. Do the same with your sliced sausage coins. Use a high temp oil like avocado.

Each time you rotate meat out, scrape vigorously to get the crusty stuff off the bottom of the pan. This is mostly oil, fats, and flour-seasoning and is basically the same thing as roux, just a lot easier to make and harder to burn than a conventional roux.

Once done with the meat, scrape real good, use some wine or sherry to deglaze (scrape more), then pour in some more oil and cook your trinity down. Then put the meat back in and all the rest of the stuff. It cooks down real nice into a smokey gumbo and it's a lot more foolproof than 45 minutes of making roux.

If you insist on starting with a roux, put a bunch of flour into a brownie pan about an inch deep. 400deg in the oven, stir every 15m for 45-60m. You now have dry roux.