u/Ancient-Cupcake-1119

I’ve recently had several attempts at making gumbo with the net result actually being quite delicious. The problem I keep encountering is when I add stock/broth to my roux, it typically causes a smoke filled eruption. I’ve tried every possible permutation of solution that I’ve read about - heating up the stock first and adding small bits at a time, but alas, I never fail to set off my smoke alarms. Any tips for this? I’m sure I’m doing something wrong. TIA