I am NOT a cook, but I made a stab at gumbo earlier. So how do you make "your" roux? Mine turned out great, but took me for freakin' ever (in hindsight, I was probably using too low of heat) 'cause I didn't want to burn it. I grabbed mine off an old Justin Wilson video...1 1/2 cup olive oil and 3/4 cup of flour. The gumbo came out damn good, not the best, but I'm sure I'll get it mo' better next time. So come on y'all gimme your roux (and gumbo) tips, but keep it simple...
