Dark Roux Gumbo brings out the full flavor of authentic Cajun cooking! A dark roux is complex, rich, and nutty… the perfect base for a sauce that has succulent sausage and tender chicken served in it. With classic Cajun vegetables and zesty seasonings added in, Dark Roux Gumbo is absolutely stunning when poured over rice. It’s a little Mardi Gras magic you can enjoy outside the Big Easy!


  • 4 1/2 cups all-purpose flour
  • 2 tablespoons salted butter, divided
  • 1 (12-14-ounce) package andouille sausage, cut into slices
  • 1 cup yellow onion, chopped
  • 1/4 cup celery, chopped
  • 1/4 cup bell pepper, chopped
  • 1 tablespoon garlic, minced
  • 1 tablespoon Cajun seasoning
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 4 cups low-sodium chicken broth, divided
  • 1 cup dry roux, sifted
  • 3 cups rotisserie chicken, shredded
  • salt, to taste
  • pepper, to taste
  • 1 1/2 teaspoons gumbo file powder, or similar gumbo seasoning
  • long grain rice, to taste, cooked and warm, for serving
  • green onions, to taste, sliced, for garnish


Step 1 –Preheat the oven to 425 degrees F.

Step 2 –Line a large, rimmed baking sheet with foil.

Step 3 –Spread the flour out on the prepared sheet.

Step 4 –Bake the flour, raking in the edges and pushing the center to the outside every 10 minutes until it becomes the color of ground cinnamon, about 1 hour 10 minutes-1 hour 30 minutes.

Step 5 –Allow the toasted flour to cool completely.

Step 6 –In a large Dutch oven over medium-high heat, melt 1 tablespoon of the butter.

Step 7 –Add the sausage and cook, while stirring, often until browned, about 4 minutes.

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Step 8 –Transfer the sausage to a plate using a slotted spoon.

Step 9 –Add the remaining butter to the Dutch oven.

Step 10 –Add the onions, the celery, and the bell peppers and cook, while stirring, until softened, about 5 minutes.

Step 11 –Add the garlic, the Cajun seasoning, the thyme, and the bay leaf and cook until fragrant, about 1 minute.

Step 12 –Add 2 cups of the chicken broth to the veggie mixture and stir, while scraping the bottom of the pot to release the browned bits.

Step 13 –In a large bowl, add the dry roux and the remaining chicken broth and whisk until completely smooth.

Step 14 –Add the roux-broth mixture to the Dutch oven and bring it to a boil.

Step 15 –Reduce the heat to medium-low and simmer until it has thickened and the flavors have melded together, about 20 minutes. In the last 5 minutes of cooking, add the shredded chicken and the cooked sausage.

Step 16 –Add the salt and the pepper.

Step 17 –Add the gumbo file powder and stir to combine.

Step 18 –Serve the gumbo with the rice, garnished with the green onions.