^^^^^^^^Excellent procedure Boardman.
Some comments....I learned after almost burning my house down on my first attempt for home made roux.
1. Any thing planned to go in the gumbo, must be washed/prepped/chopped before starting your roux. It is not possible to chop your veggies while stirring your roux...not possible.
2. I'm quite talented in the kitchen, but I don't do roux enough to get good at it. After the first disaster, the scientist in my turned to the old fashioned electric skillet to make the roux. Set it between 375 and 400 and bingo...you won't lose control of the heat. Yes I would love to do it in a cast iron skillet...but safer is better if I'm only doing it 3 or 4 times a year.
Damn...getting hungry.
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