Heya folks,

Seems there are some slightly nervous folks out there, who are a bit
antsy about the roux for the gumbo. I posted the eGullet thread
before, but here are some more links, about making a roux, and the
colors the roux should be.

Making the roux:
http://www.cookinglouisiana.com/Cook...ing-a-Roux.htm

The various colors of the roux, and how dark you want it for gumbo:
http://www.cookinglouisiana.com/Cooking/roux-colors.htm

One thing that has been stressed on the eGullet thread, is have your
broth/stock/liquid at a coolish temperature. It seems to blend in
better that way, from what I have read. You don't want it hot or
warm.

Christine