I made my first attempt at gumbo from scratch yesterday for Father's Day dinner at my house. It turned out really tasty but the next time, I will take my roux to a darker stage. It had chicken, sausage, skrimps, and crawfish tails in it. Overall pretty dang good. Click the link below to see a bowl full.

Gumbo

looks tasty to me

Does look mighty tasty. I wouldn't go much darker on your roux.

What Marsh said. It looks golden brown to me, throw some andouille sausage in next time for the hell of it I like to brown mine in a pan first, but I do that with meat that I add to beans when I'm cooking in a slow cooker. I just like the flavor & texture better

It looks good, how much Worcester sauce did you use and did you use beef broth? Some people don't use either, but both of those add depth and richness to the broth and darken it up a fair dinkum.

I use Justin Wilsons recipe, he doesn't use beef or chicken stock. Just just adds more wine

Yes, I used beef broth and I also added a couple of beef bullion cubes. I used 1/4 cup of Worcestershire sauce.

I wish I would have had some andouille instead of the smoked sausage. Our local grocery stores don't carry andouille. Next time, I'll go to Publix in Decatur and get some. I want to pick some up during a trip to New Orleans next week as well.

THIS PLACE ships and their products are goooooood! I wouldn't recommend ordering boudin or other uncooked goods due to having to overnight it...smoked goods are fine, so don't require overnight shipping.

I highly recommend the chicken andouille (as well as the pork) and their tasso is outstanding!

Andouille is smoked sausage. You will probably find theres not much difference in the taste between andouille and local smoked sausage. It has more garlic than most smoked sausages but not much difference once it simmers in a gumbo for a few hours.
I get my roux as dark as i can with seafood gumbo. Right before it scorches i had the trinity. I also use seafood stock. I usually make my own from shrimp hulls. If I used beef stock in seafood gumbo my grandma would come haunt me from the grave! Chicken gumbo i get a lighter golden roux. I never mix seafood gumbo and chicken gumbo, although some cajuns do.
These are just a few "rules" I follow with my gumbo. Try and see what you think. And remember that rules are made to be broken lol.

That's what I do. I've gotten to where I had 2 lbs of shrimp and 2 lbs of grouper. I had half the grouper in 1" chunks about 2 hours before I'm ready to eat as it almost disenegrates. Then add the second half with the shrimp about 30 minutes before eating. Also, I make double the roux so I can use some later if I want to thicken the gumbo. One last tip is if you want a lighter roux but a darker gumbo, try a little Kitchen Bouquet to it and it will darken it up without adding a lot of flavor.