re: Savoie's Roux, c'est ce qu'il ya pour le diner.

And this!!!

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Ha, I was raised on medium grain...

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That and Short Grain for me.

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...I want the rice to stick together in a nice, scoop-shaped clump requiring a spoon's poke to separate.

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Exactly, and short does this better than medium.

Kary's roux
1 1/2 chopped yellow onion
1 chopped bell pepper
2 chopped sticks cellery
small hand full of onion tops chopped
small hand full of parsely chopped
1 1/2 lb smoked sausage from T-Boys
1 1/2 lb smoked tasso from T-Boys
1 cut up hen or rooster or guinee or goose or duck or etc....
chicken broth..or boillion cubes
season the poultry with salt, black pepper, cayenne, garlic and some Worcestershire (also like Red Rub from Targil's)

-boil water in gumbo pot
-add roux and stir to dissolve it. If you want it darker, add more but keep stirring and keep water hot
-add veggies and poultry
-reduce heat to a medium fire
-cook that for about an hour
-add smoked sausage and tasso
-cook on medium until tender
-keep tasting the whole time..i love to drink the juice with a coffee mug while cooking the gumbo!
-serve with medium grain rice and potato salad

most of the veggies melt out. I usually cook the gumbo for about 4-5 hrs. long and slow. In my gumbo, you will not bite on a chunk of onion, pepper, or celery.

adds just the right flavor

I've had gumbo with jarred roux and it tasted great

The only reason I don't use it is because I've never used it and just feel more comfortable making it myself. I know that when the roux is the right color I'm ready to throw in some onions. I'm paranoid about it not being at the right temp before I add onions with the jar roux.

I suppose I could just read the directions though

Cold roux, hot water (boiling in the pot)
Hot roux, cold water (out of the tap)
Might just be an old saying, but I've never had one separate on me.

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Uses roux from a jar. No shame.

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Same here.

I don't use jarred roux because then I can't drink beer while making a roux.

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I like the jarred roux in oil. But how do you use the dry stuff? How do you incorporate it into your gumbo? Do you make a slurry? If you put it in dry it lumps. Seems like they would give instructions.

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You use it the same way as "fat" roux, get your water going & just start incorporating it into the pot, stir till it dissolves, keep adding till you have your desired amount. Be sure you get the dark dry roux (I never use light roux-either kind) it looks light but it will "color out" to a nice gumbo shade of brown. It really isn't as bad as you would think, if you have quality meats, smoked sausage, & a good seasoning mix, you won't miss the other roux-jarred or homemade.
Also, medium and short grain rice are the only way to go with rice & gravy, gumbo, stews, & rice dressing.