Homemade gumbo vs store bought roux mix, what a difference

I finally made gumbo from scratch on Sunday using a dark roux I stirred for 35 minutes, then compared it to the jarred stuff I used last month. The texture was night and day, way silkier and the flavor didn't have that weird metallic aftertaste. Has anyone else tried both and gone back to the quick version?

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jessicaflores13d ago

Did you actually do the full 35 minutes of stirring, or did you cheat a little and take a break in the middle? I've found even a 5 minute pause can change the color, and honestly, that burnt smell is the real tell. And what roux made that metallic taste, was it one of those reddish brown ones that look way too dark before you even add the onion? Because I tried a store brand once and it tasted like I was licking a penny, no amount of andouille could fix that.