We put crawfish etoufee on the menu recently. Our recipe turned out fine but the roux 'broke' and the etoufee became soupy on the steam table. Temperature was 165. We tried a new etoufee recipe with lots of veggies, more roux (brown-margarine) and tomato paste. Result was the same. Etoufee thickens upon cooling. Any ideas on how to fix?? We are holding cold and heating to order now. Thanks.