The gumbo base I made was horrible. Too greasy, then it separated. Chef Ryan came to the rescue and and he redid it with a new roux – luckily I hadn’t added the seafood. Ryan used butter for the roux, whereas I had used oil. I also made 2 cups of roux and used it all,- I should have MAYBE used about 1/2 cup. His was more reddish in color (we added tomatoes) and it ended up really good.