All this talk about gumbo got me mulling a related question.... I love to cook. I might be almost as good a cook as Benny..... I have started to incorporate the French discipline into what I make - using a lot of stocks, using sauce espagnole, veloute, bechamel, demi-glaze, etc. Been making gumbo from time to time for years. My question for you Louisiana-cooking-style guys is this: What ratio of roux to stock do you prefer? AND! Do you vary the ratio based upon whether you have a white, blond, or dark roux? I used a sauce veloute where I incorporated blond roux into the stock to make the creamiest turkey soup you ever ate but I CAN NOT get my sauce to thicken right when I use a dark roux - both my own roux and store bought. What am I doing wrong? Thanks in advance.