Is the stock liquid amount added to gumbo , about 5 quarts as mention in the stock section

Thanks Nancy! I didn't have large solids( no tiny crabs) and found it a bit vague trying to gauge pot size etc. used a 5 quart pot for stock. For the roux, in the video she used 2 sticks of butter/ 1 cup of flour, and in the recipe list says 1/2 cup butter to 1/2 cup flour. Which is appropriate for the recipe for the stock. 5 quarts seemed too much for the 1/2 cup roux

RIta - I haven't made this seafood gumbo so my answers are from general experience. And may be modified by advice that comes in from the recipe author or others who have cooked it.

Generally, you don't need to increase the amount of roux in proportion to the stock. It is mainly used to start a sauce or soup, and help emulsify all the ingredients - so no or fewer separate bits of flour, fat, stock.

Traditionally, roux is made from equal amounts of flour and butter (or other fat). The written recipe of this gumbo has that proportion, but the video one uses twice as much flour. I would go for the equal amounts as it is traditional and I've had good results with it. if you use the greater amount of flour, the roux and the soup will have a thicker texture (and maybe a more floury taste).

Here are links to recipes for roux, and two gumbos if you want to see more, or compare.

https://www.allrecipes.com/article/how-to-make-roux/#:~:text=Roux%20is%20made%20by%20cooking,grease%2C%20or%20other%20rendered%20fats.

https://www.delish.com/cooking/recipe-ideas/a54681/easy-seafood-gumbo-recipe/

https://www.allrecipes.com/recipe/216888/good-new-orleans-creole-gumbo/

Oops - one correction
I misread what you said about the video amounts of butter and flour. Yes, the video used the same equal amount of fat and flour (1 cup each) but double the whole amounts compared to the written.

So the video version WONT give you thicker or more floury roux, just more of it.

Your choice…