Good looking gumbo! That roux looks perfect. It takes at least 40 minutes to get a roux that looks that good, but I can't stretch one beer to last that long. My wife's job is to bring me a fresh beer or two while I am stirring the roux. I like the chicken/sausage gumbo as well as a seafood gumbo and I always add sausage to my seafood gumbo as well. Sometimes we will make a gumbo Ya-Ya which is gumbo with chicken and seafood and sausage. Like Pam said, with this much trouble to cook I always make a big batch. It freezes and reheats well, you just have to do it slowly, especially on seafood gumbo or the shrimp get overdone.
Now there is someone that knows gumbo. When I do a seafood gumbo, I'll use a seafood stock and add seafood, especially shrimp, near the end of the simmer as to not overlook it.
As for the beer supply, my beer fridge may be out in the garage but my kitchen fridge is near the stove so I take a couple of beers from the beer fridge and put them in the kitchen fridge, near the stove, to get me through the cooking phase.
I like the fact that gumbo freezes well, although none of it lasts long enough around here to justify freezing it, but it can be stored and heated up later and still has all its flavor. I use to take it to work to heat up for lunch, drove everybody nuts from the aroma as it made its way through he HVAC system.
