re: Gumbo roux stock mixing

quote:

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I wonder if making the roux too dark is a problem?

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I think this happened with the last gumbo that I made my own roux. It got too dark and it separated. One of the nastiest/most disappointing things is a gumbo with the roux separated. I used jar roux ( ) the next couple of times because it kind of made me nervous about making a roux again.

I'm going to give it another try this fall. I usually make my roux, then dump veggies in to sauté, then incorporate into my stock.