Gumbo roux stock mixing

I usually add a cup or so of warm stock to the warm roux. Then slowly add this mixture into the rest of the stock. Never had a problem

I have had your problem several times in a row and I can't figure it out. Always have done it the same way but now having problems too.

Normally I make roux, add veggies and cook down about 5 min or so, then add hot stock (at simmer) to the roux/veggies. It sizzles and steams like hell. Never had problem until recently.


Now I'm trying to whisk in a cup or two of stock into the roux before adding the bulk of stock but that failed too. I've tried to cut down on the oil:flour which may have helped a little, but not perfect. I've made a separate roux and added it by spoonfuls to the stock but I can't remember how that worked out. I wonder if making the roux too dark is a problem? The last gumbo I made I made a lighter roux which did well, but I really like the dark roux much better.

Like you, I need to know a full proof way.

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I used jar roux ( ) the next couple of times

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Did the jar roux work OK?

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My roux is usually warm. My stock is on a low simmer. I've never had it separate. I add the roux by cooking spoonfuls stirring until each dissolves

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Same.

My roux is usually pretty damn hot and my stock is usually reaching medium to medium low heat. Add 1 or 2 ladles at a time.

I've never had one separate.

I make my roux, then add and cook down my veggies in a cast iron pot, then transfer warm stock from the stock pot a few cups at a time. Each time I stir and bring to a simmer before adding more stock. Works every time.