Help me fix my gumbo

Did the roux and stock separate? Does it appear blotchy?

The roux and stock did not separate, does not appear blotchy.

I used a mixture of spices that make up Emeril's essence, there was paprika in it.

I have never heard of gumbo being gritty? Is this something you can see at all? What all did you put in the gumbo? Maybe that would help us?

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4 teaspoons salt
1/2 teaspoon fresh cracked black pepper
1/4 cup vegetable oil
1 cup all-purpose flour
1 1/2 cups small dice onion
3/4 cup small dice celery
3/4 cup small dice green, red and/or yellow bell peppers
2 tablespoons minced garlic
1 (12-ounce) bottle stout beer (recommended: Abita Turbo Dog)
6 cups dark chicken stock, or chicken stock or water
1 teaspoon dried thyme
2 bay leaves
5 teaspoons Essence, recipe follows
1/4 teaspoon cayenne pepper
1 1/2 pounds andouille sausage (or other smoked sausage), cut into 1/2-inch rounds
Steamed white rice, for serving
1 cup chopped green onions
1/2 cup chopped parsley leaves

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about 3 tablespoons of this

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

can't see anything, just feels a tad bit gritty.

That's a lot of ingredients for 6 cups of liquid and a beer. How did you taste the meats?

All those powders you used could make it gritty, I guess. Never heard of beer in gumbo and I don't use any oregano, for sure. Well, I don't use a lot of what you have listed.

Not much cracked pepper, but that could have a gritty texture if it was a large grind.

It is like a soft grit, almost an odd texture. I may not have washed the celery that well.

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I may not have washed the celery

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That's the only dirty item I see. Often the ends will have grit. I just don'rt see anything else to explain it, unless there was some grit, somehow, in the stock.

My gumbo ingredients (prairie style)
Deboned hen
Stock made from bones
Roux
Smoked sausage ( local)
Onion
Green onion
Fresh parsley
Garlic
Salt, black and cayenne pepper

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goddamn people will make a gumbo waaay more difficult than need be.

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haha i was just thinking that, you could cut your ingredient list in half and it would still be incredible gumbo

LINK
Try Paul Prudhommes recipe sometime