re: Settle this argument for me. Brown the Trinity before putting in a gumbo or not?

I brown the Trinity in the Magnalite while the roux bakes in the oven (dont hate it until you've tried it)

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I thought everyone did this. When making a darker roux, it helps stop the roux from cooking further and possibly burning.

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Well I don’t make my roux from scratch. I use jarred roux. And please don’t tell me that store bought jarred roux isn’t as good as homemade.

You cannot tell the difference between homemade roux and jarred roux in a gumbo.

So my process with gumbo is to get the pot of stock/water boiling, then I add the roux and stir until dissolved, then I add the sautéed Trinity.

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You can heat a jarred roux in a skillet and saute the trinity in it before adding it to the stock.

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Why? You take the chance of burning it doing that. I use Savoie’s or Richard’s dark roux. Just get the stock rolling and add the roux and stir. Easy peazy.

Third option, use Cindy's almost famous roux.

Cook the trinity in the roux until soft.

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This isn’t specific to the op or anyone in this thread but people can sho fuk up a gumbo.

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Yeah, tomatoes, jalapeños.

Add trinity to roux to stop it from cooking when desired color is reached.

Eta: well it really trinity because bell peppers don’t belong in gumbo

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I use jarred roux.

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You put the raw trinity into the hot roux

What kind of shite is this?

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the right way.