I am going to make a gumbo tomorrow. After looking at a number of recipes - I am surprised at the differences in flour and oil used in the roux - all using roughly the same amount of liquid. I am going to use around 7.5 cups of stock. I have seen recipes with 1/2 cup oil and flour - 1 cup oil and flour, and 1.5 cups oil and flour. It is a chicken and andouile sausage gumbo. Any thougts or suggestions would be appreciated.