Baked Chicken and Sausage Gumbo


Gumbo doesn't have to be hard! Instead of slowly cooking and stirring a roux for what seems like forever, try this chicken and sausage gumbo that's baked instead. It's not a shortcut per se, but cooking it in the oven will save you from having to stand over the stove for hours. Serve hot with a spoonful of white rice.

Prep Time:
35 mins
Cook Time:
1 hr 50 mins
Total Time:
2 hrs 25 mins


  • 1 cup all-purpose flour

  • ¼ cup vegetable oil

  • ¼ cup butter, melted

  • 6 bone-in, skin-on chicken thighs

  • 1 pound smoked pork sausage, cut into 2-inch pieces

  • kosher salt to taste

  • 1 large onion, diced

  • 1 cup diced celery

  • 1 cup diced green bell pepper

Cooking Liquid:

  • 6 cups chicken broth

  • 2 teaspoons kosher salt

  • 1 teaspoon ground black pepper

  • ½ teaspoon dried thyme

  • ¼ teaspoon cayenne pepper, or to taste

  • 1 large bay leaf

  • 1 cup diced tomatoes

  • 1 cup frozen sliced okra, thawed

  • 4 green onions, chopped


  1. Preheat the oven to 400 degrees F (200 degrees C).

  2. Stir flour, oil, and melted butter together to form a paste. Transfer roux to the center of a large roasting pan and spread out into a rough rectangle about 1/2-inch thick, leaving enough room around the outside to place chicken and sausage.

  3. Lay chicken thighs, skin-side down, and sausage pieces around roux in the pan. Season chicken generously with salt.

  4. Bake in the preheated oven for 40 minutes. Remove from the oven and scatter onion, celery, and bell pepper evenly over chicken, sausage, and roux. Briefly stir roux in the center, then spread it back out. Continue baking for 20 minutes.

  5. Remove from the oven. Transfer chicken and sausage to a plate and reserve until needed. Stir vegetables and roux together in the pan, spread back out into an even layer, and bake until roux is as browned as you like, about 20 minutes.

  6. Meanwhile, make the cooking liquid: Mix chicken broth, salt, pepper, thyme, cayenne, and bay leaf in a large bowl or pitcher. Refrigerate until needed.

  7. When the vegetables and roux are finished baking, pour cooking liquid into the pan and whisk until well combined. Stir in tomatoes and okra, then add sausage and chicken, skin-side up. Continue baking, stirring gently and occasionally, until liquid is thick and chicken is very tender, 30 to 40 minutes more.

  8. Taste and adjust seasonings as desired. Garnish with green onions.

Chef's Notes:

Any smoked pork sausage will do, such as linguica or andouille. My linguica was garlicky, but if yours isn't, minced garlic can be added to the cooking liquid if desired.

Add up to 2 more cups of chicken broth after the final round of baking for a thinner gumbo.

Once chicken thighs are cooked, the meat can be removed from the bone and added back in for a boneless service.

Nutrition Facts (per serving)

758 Calories
54g Fat
26g Carbs
41g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 758
% Daily Value *
Total Fat 54g 69%
Saturated Fat 18g 91%
Cholesterol 149mg 50%
Sodium 3146mg 137%
Total Carbohydrate 26g 10%
Dietary Fiber 3g 10%
Total Sugars 6g
Protein 41g
Vitamin C 32mg 160%
Calcium 81mg 6%
Iron 4mg 20%
Potassium 721mg 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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