How long should I cook the roux to get it dark?

Cook the roux over medium-high heat for 8–12 minutes, stirring constantly, until it reaches a deep chocolate brown. Watch carefully to prevent burning.

Can I use frozen chicken instead of rotisserie chicken?

Yes. Cook raw chicken pieces in the broth until fully cooked (165°F), then shred before adding back to the pot.

What can I substitute for andouille sausage?

Use any smoked sausage or kielbasa as a substitute. The flavor will be slightly less spicy, so you may want to add extra Cajun seasoning.

How much does this recipe serve?

With 20 cups of broth, this recipe yields roughly 8–10 servings as a main course.

Can I make this ahead?

Yes. Gumbo tastes better the next day. Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently on the stovetop, adding broth if needed.

Chicken and Sausage Gumbo with Dark Roux

Name: Chicken and Sausage Gumbo with Dark Roux
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 8 servings
Cuisine: Cajun
Ingredients: 1 green bell pepper, diced; 3 stalks celery, diced; 1 large onion, diced; 5 cloves garlic, minced; 14 oz andouille sausage, sliced; 1 rotisserie chicken, shredded; 1 cup vegetable oil; 1 cup all-purpose flour; 2 tbsp Cajun seasoning; 20 cups chicken broth; 1 tbsp garlic powder; 2 tbsp paprika; 1 tbsp onion powder; 1 tsp ground black pepper; 3 bay leaves; cooked white rice, for serving; 1/2 cup sliced green onions, for garnish; chopped fresh parsley, for garnish

CookOSBeta

Chicken and Sausage Gumbo with Dark Roux | CookOS

Ingredients

1 green bell pepper, diced
3 stalks celery, diced
1 large onion, diced
5 cloves garlic, minced
14 oz andouille sausage, sliced
1 rotisserie chicken, shredded
1 cup vegetable oil
1 cup all-purpose flour
2 tbsp Cajun seasoning
20 cups chicken broth
1 tbsp garlic powder
2 tbsp paprika
1 tbsp onion powder
1 tsp ground black pepper
3 bay leaves
cooked white rice, for serving
1/2 cup sliced green onions, for garnishoptional
chopped fresh parsley, for garnishoptional

18 Ingredients

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Instructions

1
Dice the green bell pepper, celery, and onion (the "holy trinity"). Mince the garlic. Set aside.
2
Slice the andouille sausage into rounds.
3
Shred the meat from the rotisserie chicken, discarding the skin and bones.
4
In a large, heavy-bottomed pot or Dutch oven over medium heat, add the sliced sausage and cook until browned and the fat has rendered, about 5-7 minutes.
5
Remove the sausage from the pot with a slotted spoon, leaving the rendered fat behind. Set the sausage aside.
6
To the rendered sausage fat in the pot, add the vegetable oil. Heat the oil over medium heat.
7
Whisk in the flour to create a roux.
8
Cook the roux, stirring constantly with a flat-edged spatula, until it reaches a dark chocolate color. This will take 20-30 minutes. Be careful not to burn it.
9
Once the roux is dark, immediately add the diced onion, bell pepper, and celery. Stir well and cook for 5-7 minutes until softened.
10
Stir in the Cajun seasoning.
11
Add the cooked sausage, shredded chicken, and minced garlic to the pot.
12
Slowly begin to whisk in the chicken broth, about 4 cups at a time, until fully incorporated and smooth. Add all 20 cups of broth.
13
Season the gumbo with garlic powder, paprika, onion powder, and black pepper.
14
Add the bay leaves.
15
Bring the gumbo to a simmer, then reduce the heat to low, cover, and let it cook for at least 1 hour, stirring occasionally.
16
Serve the gumbo hot over cooked white rice, garnished with sliced green onions and fresh parsley.