I thought I screwed up my roux...

So, I was making about 12 quarts of chicken and andouille gumbo yesterday. I fry the chicken in the oil that I then use for the roux, with all the good residue in the bottom of the pot, which adds a great deal of flavor.

I'd already simmered the bones in some of the stock I was using and added that to my gumbo pot. I was just starting the roux and it was just starting to turn a light color. I was trying to watch football at the same time. In between stirring the roux, I started to add the rest of the stock to the pot. Well, I didn't pay close attention and started to pour it into the roux! I think about 1/2 cup got into the roux. I was so mad. I was in a rush and multi tasking, which really isn't a good idea when making roux. I nearly shed real tears thinking that I was going to have throw out that roux mixture, with all that good fried chicken flavor, but I'd reserved some extra oil from frying the chicken. It wasn't enough and wouldn't be as good, but I did have it.

So, I decided to see if I could still get the stock infused roux to brown. I kept increasing the heat and taking a little roux out to taste. Tasted like uncooked flour. Finally, it started to brown with higher heat. It started to taste pretty good and I ended up with a dark rich roux to my surprise.

When I served it, my friend told me this was some of the best he'd had and that the roux was so dark and rich.

Soooo, apparently, a watered down roux can indeed be saved. Hope this isn't information any of you ever need, but just in case...