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Classic Chicken and Sausage Gumbo with Dark Roux

A close-up of a bowl of rich, dark Gumbo featuring chicken pieces and sliced andouille sausage served alongside fluffy white rice.
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Make a rich, authentic Chicken and Sausage Gumbo using a deep, dark roux for traditional Cajun flavor. This recipe guides you through creating a hearty stew served over rice.

Ingredients

Scale
  • 1 cup vegetable oil or lard
  • 1 cup all-purpose flour
  • 2 cups chopped yellow onion
  • 1 cup chopped celery
  • 1 cup chopped green bell pepper
  • 4 cloves garlic, minced
  • 6 cups chicken stock, low sodium
  • 1 pound smoked andouille sausage, sliced 1/2 inch thick
  • 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (or to taste)
  • 1 bay leaf
  • Salt and black pepper to taste
  • Cooked white rice, for serving
  • Optional: 1/2 cup sliced okra or 1 teaspoon filé powder (added at the end)

Instructions

  1. Make the dark roux: In a heavy-bottomed Dutch oven, heat the oil over medium heat. Gradually whisk in the flour until smooth. Reduce heat to medium-low.
  2. Stir the roux constantly with a flat-edged wooden spoon or whisk. Cook slowly, scraping the bottom frequently, until the roux reaches a deep, dark chocolate brown color, similar to milk chocolate or dark coffee. This step takes 30 to 45 minutes. Do not let it burn.
  3. Add the holy trinity: Once the roux is the correct color, immediately add the chopped onion, celery, and bell pepper. Stir constantly until the vegetables soften and the roux stops cooking, about 5 to 7 minutes.
  4. Add the garlic and cook for 1 minute until fragrant.
  5. Slowly whisk in the warm chicken stock, one cup at a time, stirring well after each addition to prevent lumps. Bring the mixture to a simmer.
  6. Add the sliced andouille sausage, chicken pieces, thyme, oregano, cayenne pepper, and bay leaf. Season lightly with salt and pepper. Remember the sausage adds salt.
  7. Reduce the heat to low, cover partially, and simmer for at least 1.5 to 2 hours, stirring occasionally. The gumbo should thicken and the flavors should meld.
  8. Remove the bay leaf. Taste and adjust seasoning. If using okra, stir it in during the last 30 minutes of cooking. If using filé powder, stir it in off the heat just before serving.
  9. Serve the gumbo hot over mounds of cooked white rice.

Notes

  • Making a dark roux requires patience; watch the color closely after 25 minutes. If you burn it, discard it and start over.
  • For a complete meal plan, consider how this fits into your weekly routine, similar to using meal planning services.
  • If you are interested in specialized diets, this recipe is not suitable for a keto meal plan delivery, but you can adjust the rice portion.

Nutrition

Find it online: https://blissbatter.com/gumbo-chicken-and-sausage-gumbo-recipe/