Cajun Gumbo?

Morphy drank a bottle of Breux Bridge and I had a soda. Angie sipped a glass of white wine as she cooked. She cut four chicken breasts into about sixteen piece and set them to one side as she set about preparing the roux. Cajun gumbo is made with roux, a glutinous thickener, as a base. Angie poured peanut oil into an iron-based pan over a hot flame, added in an equal amount of flour, and beat it with a whisk continuously so it wouldn't burn, gradually turning the roux form blond to beige and through mahogany until it reached a dark chocolate colour. Then she took it off the heat and allowed it to cool, still stirring. While Morphy looked on, I helped her chop the trinity of onion, green pepper and celery and watched as she sweated them in oil. She added a seasoning of thyme and oregano, paprika and cayenne peppers, onion and garlic salt, then dropped in thick pieces of chorizo sausage. She added the chicken and more spices, until their scent filled the room. After about half an hour, she spooned white rice on to plates and poured the thick rich gumbo over it. After that, we ate in silence, savouring the flavours in our mouths.

From Every Dead Thing by John Connolly

No idea if this is a good recipe for gumbo (I thought there was okra in there somewhere) and I'm not sure about cooking roux until it is dark brown, but this sure made me want to give this a go. May do a bit more research first.