Roux troubles

I'm making gumbo this evening and my roux refuses to incorporate! It is floating on the top of the stock. I've been making roux and gumbo for over 20 years and this has never happened before. Any thoughts on what may be going wrong and how to fix it? By the way, I live in a high altitude are, over 7,200 ft, but I've made gumbo here before without problems.


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