Chicken Gumbo Recipe with Dark Roux and Rice

Name: Chicken Gumbo Recipe with Dark Roux and Rice
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 6 servings
Cuisine: Louisiana Creole-inspired
Ingredients: 100 g neutral oil; 100 g all-purpose flour; 1 whole large onion, diced; 1 whole green bell pepper, diced; 2 whole celery stalks, diced; 3 whole garlic cloves, minced; 1 l chicken stock; 700 g boneless chicken thighs; 1 tsp dried thyme; 1 whole bay leaf; 1/2 tsp black pepper; 300 g long-grain rice; 2 tbsp chopped spring onions

A Louisiana-style chicken gumbo with a dark roux, vegetables and rice.

By Savva LoginovUpdated October 2, 2026

Total 1 hr 30 minMakes 6 servings

Jump to Recipe

This chicken gumbo builds flavour with a dark roux, onion, celery, pepper and stock, then simmers chicken until tender. The source’s roux quantities are imprecise, so this version measures equal weights of flour and oil and uses a full litre of stock. Stir the roux constantly over moderate heat; if it smells burnt, start again. Cook rice separately and serve the gumbo over it. Cook rice according to package directions; keep covered and warm. In a heavy pot, whisk oil and flour over medium-low heat 20 to 30 minutes, stirring constantly, until deep brown and fragrant. Do not let it burn. Stir in onion, pepper and celery carefully. Cook 5 minutes, then add garlic for 30 seconds.

Chicken Gumbo Recipe with Dark Roux and Rice

How to tell when it is ready

Taste and season. Spoon gumbo over rice and top with spring onions.

Tips

Cook rice according to package directions.
In a heavy pot, whisk oil and flour over medium-low heat 20 to 30 minutes, stirring constantly, until deep brown and fragrant.
Stir in onion, pepper and celery carefully.
Gradually whisk in stock.

Troubleshooting

If roux is lumpy, whisk stock in gradually.
If gumbo is too thick, thin with hot stock.

Substitutions

Use gluten-free flour blend for the roux, noting texture may vary.
Use vegetable stock and mushrooms for a meat-free variation.

Variations

Add sliced smoked sausage.
Finish with chopped parsley.

Serving suggestions

Serve over white rice.
Add chopped spring onions.
Offer hot sauce.
Pair with cornbread.

Make ahead

Prepare components ahead and store safely. Refrigerate gumbo and rice separately within 2 hours for up to 3 days. Reheat gumbo until steaming.

Storage

Refrigerate gumbo and rice separately within 2 hours for up to 3 days. Reheat gumbo until steaming.

Food safety

Cook chicken to 74°C (165°F). Take care when adding vegetables and stock to hot roux; it can splatter.

Frequently asked questions

How dark should gumbo roux be?

Cook it to a deep brown colour with a toasted aroma, stirring constantly. Stop if it smells burnt.

How should I store chicken gumbo?

Refrigerate gumbo and rice separately within 2 hours for up to 3 days. Reheat gumbo until steaming.

Serve over white rice. Refrigerate gumbo and rice separately within 2 hours for up to 3 days. Reheat gumbo until steaming.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.

Chicken Gumbo Recipe with Dark Roux and Rice