Thank you. I now understand the sauce should be more like broth than gravy. ETA More like a soup.
What I did last night, before I realized that, was warm the defrosted roux until I thought it was as hot as it would be if made fresh, added the chopped trinity and fried, then added about 1/4 cup raw flour and cooked a minute or two, then some crab stock, and some chicken stock (both homemade, and tasty on their own), and simmered awhile before adding browned andouille. I added the shrimp later.
I thought it tasted a bit “flat”, especially for all the work involved, but husband thought it was great, and it perked up considerably with some “Frank’s” hot sauce. I think it was the vinegar that helped.
FWIW, I am more concerned about the carbs in the flour and rice/potato salad than the oil, so I don’t eat much of it.
