My roux broke

I have never broken a roux (probably luck more than skill), so I have no actual experience to fall back on. I'd make some new roux and add it to what you have in the pot to pull things back together. It won't take as much new roux (added) as you have in there now.

Too much liquid added to the roux at one time without allowing for the roux to incorporate it. Try approaching it in a manner similar to hollondaise resurrection. Start with the oil and flour(lesser amount than the first time around), get it to the point of darkness desired then start infusing the warmed up first batch to the second at a slow pace. That should getter done.

A roux will also break when adding hot stock to hot roux. Always add cool stock to hot roux

No it won't. Mine never have. As soon as my veggies have sautéed in my roux, I add it by ladles to simmering stick stirring with each addition. Same way Paul Prudhomme does it. Hot n hot.

I've never had a roux break. I don't know the cure.

I always let my stock cool. I used to have problems with my roux breaki g when I would do hot and hot then one day I read to add cooler stock to the hot roux. Started doing it that way and I never have issues anymore

Not saying its the only way

It does. I guess ive been unnecessarily cooling my stock it sounds like. Keep in mind though when I say cool I didnt mean cold. Really more just letting it cool down from boiling and get a lil closer to room temp. Refardless, probably not necessary

I always keep some jar roux (powder) in case this happens. It will help soak some of that oil and make the gumbo a little thicker. Also, skim the remaining oil off the top and you should be ok.

I've had one break once before and I think it's because a scorched it. Left it on the fire a minute too long.

Its dead Jim