getting ready for the tailgate tomorrow. makig chicken and sausage gumbo. took the roux to a darker brown than ever before...and think i went over the edge. not black..but such a deep brown im worried i overdid it.

anyone know what it tastes like if youve gone too far?

Not really sure about the taste, but I wouldn't take it too far past chocolate color.

Quoted: getting ready for the tailgate tomorrow. makig chicken and sausage gumbo. took the roux to a darker brown than ever before...and think i went over the edge. not black..but such a deep brown im worried i overdid it. anyone know what it tastes like if youve gone too far?

PSU vs those people from next door?

Bitter.  When making the roux, have a sifter of flour handy in case it starts browning too fast.  You need to "quench" it because the heat in the pot continues to cook it after you remove the heat.  Sprinkling a bit of raw flour into the pot...just a sprink will do, it will bubble and foam but stir it in...will quench the oil.

It also helps to pre-toast the flour before adding the oil to roux if you are using anything other than peanut oil.  Other oils are less heat stable, leading to a bitter roux.  Ignore if using lard as it too is pretty stable AS LONG AS YOU DON'T SMOKE IT!

A candy thermometer really helps in making fine roux.  Really.  Keep it below 330 and all is fine.

I admire a man who can make good gumbo!

If you didn't take to the point of "bitter", it will have a "nutty" flavor, the darker the color of the roux the "nuttier" the flavor.  +1 on keeping the sifter of flour close to hand, but I think your screwed, the color you're describing sounds well into the bitter stage.

I just made gumbo 2 days ago.
I loved it. Wife liked it (Shes not a seafood fan at all) and 2 out of 3 of the kids hated it.

Oh well, this aint fuckin Wendy's. You get it my way or you dont get it at all.