Post up the recipe on the roux please.

Cast iron skillet, cup of vegetable oil, cup of flour, medium/low to low heat, don't stop stirring until you've reached the color/thickness that you want. I cooked this one as long as I could before it was ruined, dark dark. I make different rouxs for different recipes. Some dark some blonde. There are other methods out there too (oven/microwave) but I like it old school. I WILL add roux from a jar later in the cook if I need it.

That looks amazing! Love me some dark roux gumbo..

I guess in Oklahoma you need to be in the medical field for a good roux. Around here I just have to have some patience?

I live in Texas, but yes, a good roux is not rocket science.

They made this on Diners and Dives last night. Yours looks better.

Thanks. I had another big bowl the other night, that bowl would have made a better picture but didn't take one. Love the stuff.

It always better the next day.