I saved a burnt roux gumbo.

Flew a little too close to the sun. Made roux at a buddy's place for his family (wife and kids) and had to use a horrible enamel oblong pot. The shape of the pot, and the roux wanting to stick to the bottom, caused me to have to stir a little harder/faster than normal. That and a short handled wooden spoon caused splash and 2md degree burns on 2 fingers of my stirring hand. But I digress.

Took the roux too dark. It didn't have the burn smell, so I just went with it. Added trinity, then okra, then garlic. Added andouille, chicken stock, then half of the pre-cooked chicken. Went for a taste test, and sure as shite, bitter, burned taste to the roux.

I was pissed for 1) burning the crap out of myself and 2) putting everything in a burned roux. But I wasn't going to quit.

I strained all the roux out, leaving all the veggies, sausage and chicken. Made a new roux in the microwave, because I wasn't going to make a roux in that demon pot again.

I was worried that all the solids were going to keep the bitter flavor, but they didn't. Oh, the stock I used was hand-made, which has a much stronger flavor than store bought. I think that helped too.

Anyway, after everything was re-incorporated, I added the last of the stock, simmered for a bit, then added the last of the chicken, simmered for 20 more mins and the gumbo was good. I'd say a solid 8.5 out of 10.

The few times that I've burned a roux, I've been able to smell it. For some reason, this one didn't have the burned smell.

Liquid napalm - 1, BB - 0