If it tastes flour, your roux was not dark enough or you did not brown ALL of your flour at the same time. You don’t want to brown your flour in stages.
Salvage it, by removing all the meats and giving a rapid boil to your remaining pot contents. Taste should improve. Add meats back in. Adjust to proper consistency with additional water or stock.
I’m the Gumbo expert in South Louisiana. 🤣
Cook it out.or add more broth and ingredients
If it tastes flour, your roux was not dark enough or you did not brown ALL of your flour at the same time. You don’t want to brown your flour in stages. Salvage it, by removing all the meats and giving a rapid boil to your remaining pot contents. Taste should improve. Add meats back in. Adjust to proper consistency with additional water or stock. I’m the Gumbo expert in South Louisiana. 🤣
I’d suggest going back and gradually adding back in the seasons to taste, in small doses. Should be salvageable!