I picked up the old gumbo reciped you posted at the same time as the micro roux and will be trying that out soon. I am really interested as I have found a couple of great sausages lately that deserve some good treatment: Kountry Boy's beef and pork made in Brenham, TX (good stuff if you pierce it and drain it) and Tony Cachere's beef and pork.
Both seem to be crying for my big pot. If you don't save me those poor sausages could be heading for a more traditional German fare of boiled cabbage/greens with bacon and caraway soup. Good stuff, but not good gumbo. No apologies to any Germans out there, I come from a longgggg line of schnitzel makers. OK, mostly eaters. And beer drinkers.
Although I cook a lot and like to do it, the gumbo I have made in the past has been a real labor of love due to the time to make a proper roux. I have never heard of a shortcut. I don't mind chopping and cutting, but an hour and a half in front of the stove stirring constantly to get that deep dark chocolate color is a bit much for me.
So... how about it. Gotta a new recipe for micro roux or is the old one still the one? I am thinking of all the gravies and sauces that could benefit from this if I could get the hang of a micro roux. Around the holidays I use enought roux that I have made it and stored it in the past so that I can make an instant gravy or sauce as needed.