re: Chicken and Sausage Gumbo

quote:

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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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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.