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

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You put the raw trinity into the hot roux

What kind of shite is this?

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Serious Clark, you ain't from around here huh ?

cook roux to desired color .... then add onions (trinity) to stop the cooking process. Vegetables will release their moisture content and become translucent after stirring and cooking for several minutes. I add minced garlic for the last minute since it cooks quickly and can burn. This below was for a shrimp stew

"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."

Well i know you have had my gumbo and i brown my roux before adding my stock.

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This is the way I was taught. I'm also a Yankee and didn't have a Mee Maw or Paw Paw teach me how to build a gumbo.

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Whomever taught you, taught you right.

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I'm also a one-pot person so my roux is made in a dutch oven and not in a separate pan.

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shite you're basically honorary south of I10 at this point.

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I was taught you cook your roux to the desire color and immediately add trinity to stop it from further browning/darkening.

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That's how I do it too.