O.K., I am at work and should not get started on a subject so near and dear to my heart....but....I love gumbo in all of its variations.
Here in South Louisiana everybody has a favorite recipe and it is
more common to find sausage and chicken or turkey and sausage (by sausage it could be one of any number of kinds), than it is to find seafood. I love seafood gumbo (I am posting a recipe for this and Gumbo Z'Herbes when I get home), but it is not something most people can afford to do except on special occasions. Just the crabmeat alone can run you $20 or $30, tails another $8 or $9, etc.
I really prefer the earthy tase of a good chicken and andouille to seafood anyway (I live 20 min from La Place LA, Andouille Capital of the World).
As far as roux goes, the so called Paul Prudhomme method is by far the easiest and most effective time wise once you get used to doing it. There are a couple of common misconceptionns that can get you burned however 1) You do not need to use a low sided black iron skillet to make the roux. Any heavy bottomed pan will do, but I reccomend you do what I do. Use a heavy stockpot (8 or 10 quarts or so). There are two good things about them. They have high sides so that you do not splash nearly as much and you will be able to stir and scrape a little more vigorously while being safer from the roux, which burns worse than anything I have ever come in contact with (and I have contacted it many times
. Also, by using a stock pot, you will have a pot with a lid. This will be good when you are running out the back door to get it out of the house because you have burned it and it is smoking up everything. Lids are also good for containing the fire that is going to occur when you go answer the phone or change out the Spongebob video for the utes. Oh, this pan should not be non stick, needs to be metal, preferably stainless as aluminum is very porous and tends to burn the stuff easier.
Recipes later. Including the Gumbo Z'Herbes recipe straight from Eddie Bacquet of Eddie's on Law St. in New Orleans