Adding roux to the gumbo at the end?

Seems like it would be easier to just make enough roux at the beginning.

Why wouldn’t he just figure out the 2 portion of roux quantity and then just start with that? I don’t see how adding it in the end would do anything different

Just make whatever amount of roux to whatever color you think you need during the onset of cooking the gumbo and if for some reason it is not thick enough at the end, just mix a bit of cornstarch with water and use that to thicken the gumbo.

No raw flour taste to deal with or prolonged cooking time to cook that taste out. Quick and easy.

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I only add some extra roux towards the end if I fricked up and added too much stock for the amount of roux I made

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Yeah, I've done it on two separate occasions when I knew I just wasn't going to get the right consistency. Actually worked out pretty well.

I only put mine at the end. It's an old Paul Prudhomme recipe and it works great. Involves browning your chicken first and using that filtered oil later to make the roux. I'll wait for the haters to chime in

What do you mean by "at the end"? That's what is confusing about all this. The OP says "at the end" but the guy cooked the gumbo for another hour after the 2nd batch of roux was added.

Lots of folks here brown their chicken and sausage first and use the rendered fat when making the roux.

I made some smoked duck/andouille gumbo using a jar of Rouse's dark roux. I just added it to the sauteed vegetables. It worked great and tasted great. This saved a lot of time and effort.

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It's an old Paul Prudhomme recipe

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Are you talking about this recipe?

Chicken and Andouille Smoked
Sausage Gumbo


Chef Prudhomme's
Louisiana Kitchen
by Paul Prudhomme, 1984,
William Morrow and Co., Inc.

Makes 6 main-dish or 10 appetizer servings

One 2- to 3-pound chicken, cut up
Salt
Garlic powder
Ground red pepper (preferably cayenne)
1 cup finely chopped onions
1 cup finely chopped green bell peppers
3/4 cup finely chopped celery
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon ground red pepper
(preferably cayenne)
Vegetable oil for deep frying
About 7 cups chicken stock
1/2 pound andouille smoked sausage
(preferred) or any other good
pure smoked pork sausage such as
Polish sausage (kielbasa), cut
into 1/4-inch cubes
1 teaspoon minced garlic
Hot cooked rice

Remove excess fat from the chicken pieces. Rub a generous amount of
salt, garlic powder and red pepper on both sides of each pieces, making
sure each is evenly covered. Let stand at room temperature for 30 minutes.
Meanwhile, in a medium-size bowl combine the onions, bell peppers and celery; set aside.
Combine the flour, 1/2 teaspoon salt, 1/2 teaspoon garlic powder, and 1/2 teaspoon red pepper in a paper or plastic bag. Add the chicken pieces and shake until chicken is well coated. Reserve 1/2 cup of the flour.
In a large heavy skillet heat 1 1/2 inches of oil until very hot (375 to 400 degrees F). Fry the chicken until crust is brown on both sides and meat is cooked, about 5 to 8 minutes per side; drain on paper towels. Carefully
pour the hot oil into a glass measuring cup, leaving as many of the browned particles in the pan as possible. Scrape the bottom with a metal whisk to loosen any stuck particles, then return 1/2 cup of the hot oil to the pan.
Place pan over high heat. Using a long-handled metal whisk, gradually stir
in the reserved 1/2 cup flour. Cook, whisking constantly, until roux is dark
red-brown to black, about 3 1/2 to 4 minutes, being careful not to let it
scorch or splash on your skin. Remove from heat and immediately add the
reserved vegetable mixture, stirring constantly until the roux stops getting
darker. Return pan to low heat and cook until vegetables are soft, about
5 minutes, stirring constantly and scraping the pan bottom well.
Meanwhile, place the stock in a 5 1/2-quart saucepan or large Dutch oven. Bring to a boil. Add roux mixture by spoonfuls to the boiling stock, stirring until dissolved between each addition. Return to a boil, stirring and scraping pan bottom often. Reduce heat to a simmer and stir in the andouille and minced garlic. Simmer uncovered for about 45 minutes, stirring often
toward the end of the cooking time.
While the gumbo is simmering, bone the cooked chicken and cut the
meat into 1/2-inch dice. When the gumbo is cooked, stir in the chicken
and adjust seasoning with salt and pepper. Serve immediately.
To serve as a main course, mound 1/3 cup cooked rice in the center of a
soup bowl; ladle about 1 1/4 cups gumbo around the rice. For an appetizer,
place 1 heaping teaspoon cooked rice in a cup and ladle about 3/4 cup
gumbo on top.

I found that one online too but that's not it. This one uses his "Meat Magic" seasoning for the chicken. I'll scan it and put it on here Monday.

The advantage would come in getting the thickness you're looking for. The darker the roux, the less the thickening power. So, if you make a really dark roux to get the color you want, then you can add a lighter roux in the second addition to get the thickness you want.