I am actually a NOLA native, so I am embarrassed that I have to ask for help on - of all things - gumbo! I've always stuck with a pretty simple chicken and andouille recipe that's been in my family for years... nothing fancy, roux is equal parts veg oil and flour, chicken, sausage, the holy trinity and stock etc. I hadn't made it in several years b/c well, it takes forever, but last time I made it something just didn't turn out right. My roux came out a perfect brown, but once I added the stock and let it simmer, the oil separated from the "flour" base of the roux and it stayed that way... Doesn't look too nice presenting a bowl of gumbo w/a layer of grease on top! Truthfully I'm not sure what I did differently to cause this... How does one get a "smooth" roux base for gumbo? I must be doing SOMETHING wrong, b/c I've NEVER had a gumbo from a restaurant with a separated roux. Help please, I need to make next week for a work party and I want to impress!