How long do you cook your roux and stock together before adding meats?

I've always added the sausage for the long simmer.

I like to do it so I can add to different batches of seasonings and spices.

After my onions are brownd in the roux, I add my meat and brown that, then I add my stock.
I cook everything in one pot. That's how my mommy did it. In fact I use the same pot she used.

Probably a good hour or as much as two with roux, trinity and broth before adding sausage and, about 20 minutes later, cooked chicken and okra.

The simmer time does work. Taste it as it goes. It often tastes weak at the beginning and, without adding anything but time, it starts tasting better and better.