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Roux in a oven? Mmmm no. A key to a good roux is to never stop stirring and never leave it alone. The darker the roux the richer the Gumbo. 1 to 1 ratio is about right but I just do it by feel. You know it right when you feel the drag on the spoon as your stirring it. And gumbo is NOT a tomato based dish...Best gumbo is a good chicken and sausage gumbo. I'll throw a few chickens on the smoker, after they are done pick the meat off the bones then boil the carcass to get all the meat. The smokiness in the meat adds to the gumbo, then use a quality sausage with a lot of sage seasoning. I like Ma Bells sausage, made in Summit MS.
Nothing like a good winter day with the fireplace going and a pot of gumbo with a football game on TV.
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