re: Completely messed up a gumbo by having the roux break. Need help

IMO it has nothing to do with temps of the stock or roux. It has to do with the roux being too dark (i.e. burned). It's happened to me several times but only when I make a really dark roux. I didn't think it was burned as I stirred constantly and there were no black spots and it smelled nice. It was as dark as your picture, but it broke right when the stock hit it. Heartbreaking. I stubbornly made another very dark roux (drunk by now) with same results. Now I stop my roux one shade lighter and have not had problems since. It sucks cuz I really like a dark roux. I figure the roux continues to cook/burn another shade darker when you put the trinity in,