Also not Weber-related, but I'm one of those who lets the grill sit during the winter. Making the roux on a grill might be tricky...
Bacon grease and flour to make a roux. I started with the heat too low and stirred this for about an hour and a half to get the color I wanted.
That'll do:
Added onion, green pepper, Andouille sausage and a combination of chicken broth and shrimp stock (peeled shrimp and put the shells in cheesecloth to boil). Seasoned with Tony Chacheres creole seasoning.
Simmered for an hour, added shrimp and simmered for another half hour.
Served over rice:
This may not be exactly true to the recipe, but it was awesome. Rich, spicy deliciousness.
Next time I may add some tomatoes and celery, but I'll probably keep avoiding the okra.