Can you make good gumbo without making a roux from scratch? Yes. A jar of dark roux and a rotisserie chicken cut the work from an afternoon to about two hours, mostly hands-off, and the pot still tastes like a Sunday gumbo. This is how I make chicken and andouille gumbo at my house once the first cold front comes through.
Fall and winter are gumbo season here. I use Savoie's Real Cajun dark roux from the jar. Could I make it from scratch? Sure. But a from-scratch roux takes 30 to 45 minutes of nonstop stirring, and one distracted minute can scorch it, and then you start over. The jar skips that part. The rotisserie chicken skips the other long step, simmering a whole bird, and it leaves you with plenty of meat once it's deboned. Everything else is a classic pot: andouille, the trinity of onion, bell pepper and celery, and okra.
Ingredients
Makes about 10 to 12 bowls.
- 1 rotisserie chicken, skin removed, meat pulled into bite-size pieces
- 1 to 1½ pounds andouille sausage, sliced into ¼-inch coins
- 1 jar (16 ounces) Savoie's Old Fashioned Dark Roux; you'll use about half to three-quarters
- 4 quarts chicken stock
- 1 large onion, 1 green bell pepper and 3 celery stalks, diced
- 4 to 6 garlic cloves, minced
- 1 pound okra, sliced (fresh or frozen)
- 2 bay leaves and 1 teaspoon dried thyme
- Tony Chachere's Creole Seasoning, to taste
- Sliced green onions, chopped parsley and cooked white rice, for serving
How to make it
- Brown the sausage. In a heavy 8-quart pot over medium heat, brown the andouille in batches until the edges crisp, about 8 minutes. Scoop it out and leave the drippings.
- Cook the trinity and okra. Soften the onion, bell pepper and celery in the drippings, 8 to 10 minutes. Add the garlic for a minute, then the okra, and cook until it loses most of its slickness, about 10 minutes.
- Dissolve the roux. Pour off the oil that settles on top of the jar. Whisk about ¾ cup of roux into 2 cups of cool stock until smooth, then whisk that into the rest of the stock in the pot as it comes to a simmer.
- Add the meat and simmer. Add the chicken, sausage, bay leaves and thyme. Simmer uncovered for 1 to 1½ hours, stirring now and then.
- Adjust and season. For a thicker gumbo, dissolve a little more roux in hot broth and stir it in slowly. Season with Tony's at the end, since the sausage and stock are already salty, and skim off any oil that rises.
- Serve over rice with green onions and parsley on top.
Can you add shrimp or crab?
Shrimp, crab and crawfish are all classic. Add them in the last 5 to 10 minutes so they stay tender. My mom always said the same thing about shellfish: make sure it's sourced locally. Look for Gulf shrimp and Louisiana or Texas crawfish, and ask at the counter where it came from. If anyone at your table has a shellfish allergy, ladle their bowls before the seafood goes in.
Gumbo keeps well in the fridge for a few days and tastes even better the next day, so it's an easy pot to make for a crowd, a new neighbor or a family settling into a new house. If you're getting to know the neighborhood around Cypress, my fall weekend guide is a good next read.
Frequently asked questions
Can you use jarred roux for gumbo? Yes. Jarred dark roux saves 30 to 45 minutes of stirring. Dissolve it in a little cool stock first, then whisk it into the simmering pot, and add more slowly if you want it thicker.
How much jarred roux do you use for gumbo? For about 4 quarts of stock, start with about 3/4 cup and add more until it's as thick as you like. Most cooks use half to three-quarters of a 16-ounce jar.
Can you use rotisserie chicken in gumbo? Yes. Remove the skin, pull the meat and add it to the pot to simmer with the sausage. It saves the time of cooking a whole bird.
When do you add shrimp to gumbo? In the last 5 to 10 minutes, so it stays tender. Ladle bowls for anyone with a shellfish allergy before the seafood goes in.
Cooking times vary with your pot and stove. Brand names are what I use at home; mentions aren't paid or sponsored.
Last updated November 2026