I would appreciate any helpful hints anyone might have. Just got back from New Orleans and I am going to attempt my first Gumbo......been researching; and as I thought, have come across too many variations of the dish to count!! So I am going to improvise. Not nervous about that; but the roux seems like it may be a little troublesome. I do have the proper heavy pot to start with, so any ideas would be much appreciated.....thanks all!