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Trying to make a gumbo and I followed my normal roux process. I used vegetable oil and flour; Stirred non-stop; cooked it slowly and browned it to a dark chocolate color.

I added the "cajun holy trinity" onions, bell peppers and garlic;

Added the chicken stock base, but the roux and the base never combined.

The roux just floated on top even though after it was brought to a boil.

Can't figure out what happened? Has this ever happened to anyone before?
Any ideas of what have gone so wrong?