Bringing an old thread back. Merkaba93 is 100% correct about Roux. The roux will make or break your gumbo. The golden rules to making a good roux is that you never leave it unattended and never stop stirring or whisking. Roux will burn in a heart beat. Once it is warm and starts to cook, you need to constantly stir it. In the event you over cook it or even a hint of burning it, throw it out and start over. Once your roux has reached that nice dark chocolate color, get you hot liquid (water, broth or stock) into the roux to stop the cooking process. You want to make sure your liquid is hot. I usually have mine at a simmer. If the liquid is cold, you roux will turn to a gel and lump up. If you are looking for a good Cajun Cook book, check out "Talk About Good". It is a collection of recipes from the people down in the bayou. Funny thing is, a few of the recipes are from my Uncle and a few other family members. I grew up just south of Houma Louisiana. Was there for the first 18 years of my life until I joined the Army, now I'm retired and living up here in the PNW.