re: Gumbo question

I've made many a gumbo, and have never added roux to the stock. I always make my roux. once i get the color i want, i add the trinity and garlic. Let cook until tender, then add my stock. My stock is usually done the day before. so it is either cold or room temps when i add. Once the stock is added i stir up the roux/stock. Once i have it mixed well, i add my meat and spices and then bring to a boil. Once to a boil, stir, reduce heat and simmer for at least an hour.