Dark Roux Cajun Gumbo

Dark Roux Cajun Gumbo

Authentic Cajun Gumbo made with dark roux, vegetables, sausuage, chick, fish and seafood, served over ric
Prep Time 30 minutes
Cook Time 1 hour
Course Main Course
Cuisine American
Servings 6


  • 1 Enameled or large Dutch oven



  • 1 heaping cup all-purpose flour
  • 1 cup vegetable oil


  • 1 bunch celery, diced including leaves
  • 1 green pepper, diced
  • 1 onion, diced
  • 1 bunch green onions, diced
  • 3 cloves garlic,minced
  • 2 Tbsp cajun seasoning
  • 6 cups chicken broth
  • 12 oz. pkg. Andouille, sliced in thin rounds
  • Meat from one small rotisserie chicken
  • 1 pound Shrimp, pre-cooked
  • 1 pound baked white fish, like cod optional
  • cooked white rice


  • Roux:
    In a large, heavy bottom dutch oven or stock pot, combine flour with oil. Cook on low heat, stirring constantly for 45 minutes. When done, the roux should look like dark smooth melted chocolate, with the same consistency. TAKE CARE NOT TO BURN. lf you do burn, dump roux and start over, you will be happy that you did. Adjust oil and flour as required.
  • Brown the sausage:
    In a separate skillet on medium geat, brown sausage slices about 3 minutes on both sides. Remove sausage to a plate.
  • Cook vegetables:
    If any sausage sticks to pan, degaze with ½cup of the broth in the hot skillet. Pour the broth and drippings from the skillet into the stock pot with the roux.
  • Add the remaining 5½ cups of chicken broth to pot. Add vegetables, parsley, garlic to roux strirring well.
  • Over medium heat, bring to a boil for 10-12 minutes, until vegetables are tender. Skim off any fat that rises to the top. Stir in the Cajun seasoning, adjusting seasoning to taste.
  • Add chicken, sausage, fish, and shrimp.
  • Taste, adjusting seasoing to taste. Serve over rice.


  • Can be made the day before.
    The roux can be made 3-4 days in advance, and stored in a large reseable bag.
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