I'm going to call this my first time making gumbo. Made some back on Jan 1st 2022, though I discovered about half way into the process I had Covid, as I couldn't taste or smell anything. This batch was very good. Used some leftover crabmeat from a Christmas gift from my sister. Made up some shrimp stock, browned about a pound of bacon for the fat and BLTs for lunch. I'm not sure if my fat to flour ratio was right. I poured out the bacon grease then added some canola oil to get 2/3 cup to 1 cup flour. Added about 2 tbsp of butter then slowly whisked in the flour. Never reached a thick "dough-like" consistency......stirred for about an hour and 15 minutes. Decent color for the roux and finished product was very tasty. I am curious on how much to stir. Constantly fast vs constantly slow vs just enough to not burn. I have a gas range and stirred at a very slow rate with a temp around 3.5 with 5 being what I usually cook at medium temp. Leftovers should get even better. Hook' Em!