Thanks everyone for the replies
Sorry to post and go off on couple day vacation. I don't get a chance to cook much, but when I do it is cajun food. I have been making a number of different recipes for a while now, and finally decided to try and make my version of a roux based gumbo that a restaurant here in Washington state makes. It is several hours from me, so I thought it would be nice to try something.
I guess my main problem is that because I have never made it, I just didn't know what to expect. After some searching around on the internet for some different methods, I found a lot of similar methods. Most say something like "cook until the floury taste is gone." This is for a lighter roux. I guess gone is kind of subjective?
Anyway, a couple of things you have mentioned. Parts equal by weight, I didn't notice this. I went by capacity. I am guess this put me at less flour than I should have used. I have seen a lot of variation in the ratios during my research. Is this crucial Michael?
"... nutty, rich flavor..." yes, I would say this is true Andy.
"... thick as mud." No, but I did see quite a few dark or black roux that were pretty much like mud quicksilver.
My last question would be on temperature. And if I am making a darker roux does that imply a higher temperature, or just longer cooking time?
Thank you everyone for the replies/advice. I appreciate the warm welcome. KJ