quote:
The last 3 times I made gumbo the damn thing separated. I never had that happen before and now 3 times!! What is going wrong? I make my roux the day before so it is room temp. I add room temp stock to it. Should the stock be hot before adding in? I just can't figure out why my gumbo turned out perfectly for years and now it isn't working. I thought I was burning the roux but I know I am not after 3 times of this happening.

So you're adding pre-made, room temp Roux to your cooked Trinity, then adding room temp stock?

For pre-made Roux id suggest cooking your Trinity, then adding some stock, let that come to a simmer, then add your Roux. Let the Roux melt, then start adding more of your stock.

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Posted by BigB0882

Baton Rouge

Member since Nov 2014

5323 posts

Posted on 11/28/16 at 11:12 am to Honky Lips

quote:
So you're adding pre-made, room temp Roux to your cooked Trinity, then adding room temp stock?

For pre-made Roux id suggest cooking your Trinity, then adding some stock, let that come to a simmer, then add your Roux. Let the Roux melt, then start adding more of your stock.

Yes, I add the roux to the pot, get it warm and throw in my trinity (which is often cold) and then start adding in stock.

The way you just described doing it is pretty much the way I figured I would have to try. May try a small batch this weekend but I think I will use some jar roux. I am not going through the time and effort of making my own roux again if it fails.

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