I'd go darker for gumbo,and I usually have the trinity already cooking when I add the stock to the roux to and then add all that together.. not the only way but it works for me.

Recently I tried baking a roux. It is by far the best way I have found to get a dark gumbo roux without standing over a skillet for 30 mins. Mix your flour and peanut oil in a cast iron skillet and bake in the oven for 2 hours at 350. Bam!

I'm from the Paul Prudhomme camp of roux. Start with 1 cup oil in a cast iron dutch oven. Heat the oil to 375 degrees and add 1 cup AP flour, stir like hell and cook to the color of chocolate. I then remove to pot from the burner and add the vegetables to stop the cooking process.Start to finish it's about a 20 minute process. I grew up watching my mother spend an hour slowly cooking roux. 30 years ago I was given Chef Paul Prudhomme's cook book and learned the hot and fast method.

I use 1 part oil to 1 1/2 parts flour (thanks Justine). it takes 4 beers from start to finish. then dump in the trinity and add stock. that way it's easy to control the thickness.

👍

Learned this from my “mamere” ........ perfect every time. She called it a “speed roux”.