re: Gumbo roux stock mixing

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.