i love gumbo. whenever i'm in new orleans, i'm in heaven. when i see it on a menu in a cajun restaurant, i almost always order it. whenever i try to make it, it sucks! i'm pretty sure this sad state of affairs comes down to my inability to make a good roux. what can be so hard, you ask? all the cajun cookbooks and recipies i've read go something like this: put flour and fat into a pan and cook it until it's brown....or black.....or blonde. now, i'm not the most-manually-dextrous of cooks,