How dark should the roux be?

For chicken and sausage gumbo, dark brown like chocolate.

Ground sassafras leaves, stirred in at the table to thicken and flavor gumbo.

Chicken and Sausage Gumbo

A deep, dark-roux Cajun gumbo of chicken thighs, smoked andouille and the holy trinity, simmered with thyme and cayenne and served over rice. Serves 8.

Dairy-free Low-carb High-proteinNo added sugarFreezer-friendly

Contains: wheat. Based on the ingredients as written; check package labels, which can change.

Prep 25 min
Cook 2 hr
Total 2 hr 25 min
Yield 8 servings
Heat 🌶🌶 Medium
Level Project

Updated November 4, 2026

Bowl of dark chicken and andouille sausage gumbo with white rice and green onions

Gumbo starts with a roux, flour and oil cooked slowly until it is the color of dark chocolate. That roux gives the stew its deep, nutty flavor. Chicken, smoky andouille and the holy trinity of onion, celery and pepper simmer in it until the meat falls apart.

Serve it in bowls over white rice with sliced green onions.

Ingredients

3/4 cup vegetable oil
3/4 cup all-purpose flour
1 large onion, chopped
1 green bell pepper, chopped
3 celery ribs, chopped
4 cloves garlic, minced
1 pound andouille sausage, sliced
2 pounds boneless chicken thighs, cut in pieces
8 cups chicken broth
2 bay leaves
1 teaspoon dried thyme
1/2 teaspoon cayenne
Salt and black pepper
Cooked white rice, sliced green onions and file powder (optional), for serving

Flour for this recipeKing Arthur Baking Company makes all-purpose, bread, whole wheat and gluten-free flours.

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What you’ll need

large heavy pot or Dutch oven
flat-edged wooden spoon or whisk

Instructions

Make the roux. Heat the oil in a large heavy pot over medium heat, whisk in the flour and cook, stirring constantly, 30 to 45 minutes, until the roux is the color of dark chocolate.
Add the trinity. Stir in the onion, pepper and celery and cook 5 minutes, then the garlic for 1 minute.
Add the meat. Add the sausage and chicken and stir to coat.
Simmer. Gradually stir in the broth, add the bay leaves, thyme and cayenne and simmer uncovered 1 to 1 1/2 hours, skimming the fat.
Serve. Season with salt and pepper and serve over rice with green onions.

Nutrition per serving (estimated)

580Calories

14 gCarbohydrates

1 gFiber

13 gNet carbs

33 gProtein

44 gFat

Estimated per serving, based on 8 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

Low-carb High-protein Dairy-free Budget-friendlyNo added sugar

Tips

To freeze: cool it quickly, pack it in airtight containers or freezer bags, and freeze up to 3 months. Thaw overnight in the refrigerator and reheat to 165°F.
Never stop stirring the roux; if it burns, start over.
Gumbo is even better the next day.

Storage and leftovers

Make ahead Freezer-friendly

Gumbo is even better the next day. Refrigerate up to 4 days, or freeze without the rice up to 3 months. Reheat on the stove until steaming and cook fresh rice.

Questions about this recipe

How dark should the roux be?: For chicken and sausage gumbo, dark brown like chocolate.
What is file powder?: Ground sassafras leaves, stirred in at the table to thicken and flavor gumbo.

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