A friend of mine that I played with at Ole Miss was from New Iberia, LA. He took me home with him once my freshman year. His family literally came out of the woodwork to meet his friend from Texas. They were some of the strangest, funniest, and friendliest people I’d ever met, and they all brought food that, even though I had no idea what it was at the time, it was to this day, some of the best food I’ve ever eaten. To address your point, and to clarify, yes. I added the roux after about an hour of boiling everything together. The reason is because I watched my friend’s grandmother prepare and cook her gumbo. One of that the things that stuck out and resonated with me, was watching her boil the majority of the meat and veggies together, and work her roux on a different burner, adding it when all of the ingredients had basically boiled into each other. It might not be standard operating procedure for most, but it’s always worked out well for me. The smoked duck made this particular pot one of my best.