The Roux is the hard part. Everything else is easy. My wife is from a little town between Baton Rouge and Lafayette. Her family and everyone she knows from down there make Roux by browning flour with dry seasoning in a cast iron skilet without oil. You sit and stir until you arm falls off. Takes 1.5-2.5 hours. Turn away for a minute, burn it, and start over. People back home make large batches and freeze it. They give it for Christmans presents and it is a very welcome gift. Her brother has perfected a microwave version but I don't know how well it works. Juston Wilson and many other self proclamed experts use oil and flour but Wilson was a fake in the end.
Lisa wouldn't want you to know but now she uses Zatarans, New Orleans style Gumbo base. Its is as real as it comes and just as good. I say that since she dosen't read this fourm. She has never let anyone see her use it though. I honestly don't think you can make anything better and why try. Just don't let anyone know..............................Seeya, Don
http://www.zatarain.com/