For a deeper, richer flavor, consider using homemade chicken broth. The quality of the broth significantly impacts the final taste of the gumbo. If you prefer a spicier gumbo, increase the amount of cayenne pepper to your liking. A pinch of smoked paprika can also add a delightful smoky note. While frozen okra is convenient, fresh okra, if available, offers a superior texture. Lightly sauté it before adding it to the gumbo to reduce any potential sliminess. Serve hot over fluffy white rice or alongside crusty bread for soaking up the flavorful sauce. Leftovers can be stored in the refrigerator for up to 3 days. The flavors tend to meld and deepen even further overnight.
Baked Chicken and Sausage Gumbo
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PREP TIME35 mins
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COOK TIME1 hrs 50 mins
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TOTAL TIME2 hrs 25 mins
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SERVING6 People
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VIEWS34
Imagine a gumbo where the soulful flavors deepen in the oven's embrace, transforming simple ingredients into a culinary masterpiece. This baked rendition skips the stovetop stirring, offering a hands-off approach to an iconic dish. The result? A rich, comforting gumbo with a deeply flavorful roux, tender chicken, and savory sausage, all harmonizing beautifully with classic Creole vegetables.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate26 g
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Cholesterol149 mg
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Fiber3 g
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Protein41 g
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Saturated Fat18 g
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Sodium3146 mg
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Sugar6 g
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Fat54 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat your oven to 400°F (200°C). (5 minutes)
02
StepIn a bowl, whisk together the flour, vegetable oil, and melted butter until smooth. Transfer this roux to a large roasting pan. Spread into a rectangle roughly 1/2-inch thick, leaving ample space around the edges for the chicken and sausage. (5 minutes)
03
StepArrange the chicken thighs, skin-side down, and sausage pieces around the roux. Generously season the chicken with kosher salt. (5 minutes)
04
StepBake in the preheated oven for 40 minutes. Remove and scatter the diced onion, celery, and bell pepper evenly over the chicken, sausage, and roux. Briefly stir the roux in the center, then spread it back out. Continue baking for another 20 minutes. (1 hour)
05
StepRemove the pan from the oven. Transfer the chicken and sausage to a plate and set aside. Stir the vegetables and roux together in the pan, spread into an even layer, and bake until the roux achieves your desired level of browning, about 20 minutes. (25 minutes)
06
StepWhile the vegetables and roux are baking, prepare the cooking liquid. In a large bowl or pitcher, combine the chicken broth, salt, pepper, thyme, cayenne, and bay leaf. Refrigerate until needed. (5 minutes)
07
StepOnce the vegetables and roux are finished baking, pour the cooking liquid into the pan. Whisk thoroughly to combine, scraping up any browned bits from the bottom. Stir in the diced tomatoes and thawed okra, then nestle the sausage and chicken, skin-side up, into the mixture. Continue baking, stirring gently and occasionally, until the liquid has thickened and the chicken is very tender, approximately 30 to 40 minutes. (40 minutes)
08
StepTaste and adjust seasonings as needed. Before serving, garnish generously with chopped green onions.
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RECIPE REVIEWS
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Shanna Kuhlman
Jun 19, 2025I've made this recipe several times, and it always turns out great. It's a family favorite!
Modesta Fay
May 31, 2025I found that the cooking time was a little longer than stated in the recipe, but it was well worth the wait. The chicken was so tender.
Dexter Schinner
May 5, 2025This is now my go-to gumbo recipe. It's simple enough for a weeknight meal but impressive enough for company.
Madaline Dibbert
Apr 26, 2025I was skeptical about baking gumbo, but this recipe proved me wrong. The roux develops a beautiful color and depth of flavor in the oven.
Abel Koss
Apr 23, 2025I tried it with shrimp instead of chicken and it turned out amazing!
Berniece Feeney
Mar 1, 2025I love that this recipe doesn't require constant stirring. It frees me up to do other things while it's baking.
Johnny Trantow
Feb 21, 2025I really appreciated that it was baked instead of having to stand over the stove for hours
Oscar Russel
Jan 22, 2025Great recipe! I added a can of diced tomatoes with green chilies for a little extra heat.
Annetta Marquardt
Jan 18, 2025I made this for a Mardi Gras party, and it was a huge hit. Everyone raved about it!
Yazmin Ward
Jan 5, 2025This recipe is a game-changer! So much easier than making a traditional gumbo, and the flavor is fantastic. My family loved it!