re: Chicken and Sausage Gumbo (w/ pics)

quote:

---

I bring it up because this is the first time I've seen someone post that they go stock to roux until a point, and then roux to stock for the rest.

---

As GrisGris said, you can do either/or/both. I simply do it the way I do because I don’t want to handle scalding roux to pour it into stock. Once I add the stock and get a homogenous slurry, it’s easier to handle and I can ladle it into the larger stock pot. I think sometimes we just overthink things and make them harder than they have to be.