On Friday around noon, I’ll start making the weekend’s first gigantic roux: two and a half pounds of flour and one quart of peanut oil. This massive roux, the base for just one 60-quart pot of seafood gumbo (pictured above), takes about 45 minutes to brown….and yes, the roux is stirred (almost) constantly.
Try the gumbo for yourself at this weekend’s French Food Festival in Larose, LA. Directions, schedule, other details here.
Bouillie 
My arm is just sore from thinking about that!
Ah, but we take turns.
I just made one of those myself, also with peanut oil. I usually use vegetable oil. I like the difference.
I make it much darker than I used to now (dark chocolate) and use quite a bit more than my Mom does.
I usually just make it ad hoc, but decided to try the Gumbo du Monde recipe (gumbopages.com/food/gumbo.html) a bit. It came out great, but OH MY GOD! it was a lot of work and very expensive.
Gumbo certainly doesn’t have to be expensive. The recipe you cite is a good one; it’s a combination of seafood, sausage, and poultry, but you can make delicious gumbo with just one principal ingredient plus some smoked meat (sausage, turkey wings, tasso, or andouille). It’s a great way to stretch a modest amount of protein to feed a whole bunch of people. The best chicken gumbo is made with 39-cent bone-in dark-meat chicken quarters, or a leftover roasted turkey carcass, or other such thrifty items. Hell, I’ve witnessed Spam gumbo, weenie gumbo, and other such budget induced concoctions. Hard-boiled eggs, usually cut in half and floated atop each serving, are another traditional way of boosting the caloric content of a gumbo long on flavor but short on meat or seafood.