When cooking a roux + trinity, do you cook the Trinity in the roux or separate?

I use my trinity to cool down my roux and let it all cook together.

In the least a Yankee .. Since a Yankee, probably a communist. That said, super hot roux and dump the trinity and cook down.

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I use my trinity to cool down my roux and let it all cook together.

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+ garlic

In.layered. Onions first.

I cook the trinity after my roux is basically done to cool it down.

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In.layered. Onions first.

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Damn right. Get the roux dark, hit it with the onions and let them go a little while. It will carmelize and get black. Then hit it with the rest of the trinity, plus garlic and













Okra. Kinda like this here

The thing is the peppers and celery introduce a lot of water and you can't get the caramelization that just the onions will give.

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+ garlic

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Some people say when you add garlic to the trinity that's the Pope!
I add the trinity to the roux and when that's cooked down for whatever I'm cooking I add the meat to brown, then stock.
All in one pot.

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I use my trinity to cool down my roux and let it all cook together.

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this

Aint no wrong way das the beauty of gumbo. I was always told ya dont wanna brown ya bell pepper or garlic cause it makes them bitter and taste funny. My family always got the roux cooked then dumped in onion and celery to stop the high heat cooking. This process browned the onion and celery softening it slightly once the gumbo was built then the bell pepper green onion and such went in to boil. Dont make me right just different.