re: Removing the oil from gumbo

I don't have time to read through 4 pages of posts, but the oil on gumbo issue is easy to solve. The vast majority of the oil come from the roux separating when you add cold or room temp stock. I always heat the stock, after browning the veggies in the roux pour the hot stock in SLOWLY, stirring to incorporate gradually.

Since I switched to the hot stock method I only have to skim the small amount from the andouille and chicken, in seafood gumbo there is no skimming at all.