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The gumbo was absolutely delicious folks...the roux turned out very well. Thanks for all of your encouragement, I would have thrown in the towel if it wasn't for you. Patience is a virtue!!:lol:

Yes Craig, I cooked it slow...45 minutes to an hour, I then added the trinity and then the stock and spices last. Fish will go in last when we are ready to eat. I think it will be ok now but I like your order of operations.

Good point Andy about the two ingredients. And actually, I think I panicked because after giving it a few hours for spice flavours to meld, it is actually quite good and I am going to proceed with it. I couldn't figure out how it could look right and be the right consistency and taste wrong so I...

No, this was my first time making this. Looks like its dinner out tonight, lol

Yes, equal amounts of flour and fat and it looks like the right consistency and colour but even with the spices (Cajun) it still tastes very floury.

I have spent all morning making a roux for a seafood gumbo and it tastes horrible, just like flour. It is a nice milk chocolate colour and has a bit of a nutty taste but I am afraid to add the fish to it, it case its not edible. Any suggestions?