Roux Seperated in my Gumbo - Why?

Wrap that rascal???

The addition of flour should be more gradual.

Agree with Kajun....
the drastic temps b/w the two caused it. You have to do it slowly or make sure you water/stock is warmed...

I always make my stock before I start the roux so I'm just pouring it in off the stove after my roux and trinity is done with.

By always I mean the 2 times that I've actually made a gumbo

I had the stock at near boil. I had the just finished the roux so it was hot as hell. I then added the hot stock to the hot roux quickly. All the sizzling at first when the stock hits the hot roux.

So do I just need to add the hot roux to the hot stock, or add the hot stock to the hot roux slowly?

quote:

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I made a great seafood gumbo but I have little dark roux 'islands' floating around on top.




If they are just lumps just mash them against the side and stir in. It happens to me sometime. I just mash them and keep going.

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I've done this before, and rectified it by skimming out the separated roux after chilling the gumbo, then making another roux and incorporating it into the chilled gumbo.

Sort of a pain, but a good way to fix it rather than throwing out a big batch.

try a whisk.