re: Who heats their stock before adding it to their Gumbo?

I added freshly made hot roux to a rolling boil stock and the roux separated in the stock and ruined the aesthetics of the gumbo. It still tasted ok (not the best) but it looked gross.

So yeah, don't add hot roux to hot stock, or vise versa.

And the roux doesn't have to be ice cold. Just cool it down but throwing some onions and bell peppers in it. As long as it isn't really hot, it should mix well.