re: What is your procedure for making roux from scratch

I've always made my own roux. Here's my procedure and a tip i learned from John Folse.

Measurement 1:1 cups oil:flour
(Folse tip i heard on his radio program that i always use) Heat your oil up on medium high just until the smoke point. When you see that little whiff of smoke, add your flour and stir. This reduces the time you need to cook the roux as opposed to adding it early. Keep stirring until you get the desired color you want, then add your vegetables. The water in the vegetables causes the roux to stop cooking. Continue stirring vegetables until you get the right consistency of the veggies, then add your stock. I typically add anywhere from 10-12 cups of stock to the roux. This amount, with all of the meat, fills up my large cast iron gumbo pot.
If i am making a larger gumbo or want a thicker gumbo, up your oil:flour amount to 1.25 cup : 1.25 cup.

Takes me about 10 minutes to make a roux.