Help: Roux separating from gumbo

Consensus is old flour and perhaps adding stock too fast.

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I used room temp broth, but had previously frozen sausage that was still pretty cold.

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This could very well be your issue. I always add the hot/warm roux to the simmering stock, one ladle at a time stirring until it's incorporated with each addition. I've never had it separate that way. This is certainly not the only way to do it. I generally make a lot of gumbo at one time, so I don't add stock to the roux pot as it's not large enough.

As also suggested, the flour could have been old even if not expired and had excess moisture.

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Hear it to a slow boil and whisk like crazy, it will come together

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That seems to have worked! Thank you!

This seems to be happening a lot lately on this board.

Luckily has never happened to me.