So I'm making gumbo for the tailgate this weekend. The biggest problem I have when making gumbo is judging how much roux to start with. I usually end up with too much and need to keep adding water or stock to thin it out and thereby diluting the gumbo. So I was thinking of doing like this. First make a bunch of roux and set it aside. Then brown all the meat Add the veggies and saute Add the desired amount of stock and simmer Then, add roux until the desired thickness is achieved Does anyone do it like this? Any reason why this would not work or not taste as good?