Gumbo doesn't have to be hard! Instead of slowly cooking and stirring a roux for what seems like forever, try this alternative baked method. 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.

Recipe Summary

prep:
35 mins
cook:
1 hr 50 mins
total:
2 hrs 25 mins
Servings:
6
Yield:
6 chicken thighs
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
For the Cooking Liquid:

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • Stir flour, oil, and 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 the chicken and sausage.

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

  • Bake in the preheated oven for 40 minutes. Remove from oven and scatter 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 20 minutes.

  • Remove pan from oven; remove 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 for another 20 minutes, or until roux is as browned as you like.

  • Mix chicken broth, salt, pepper, thyme, bay leaf, and cayenne in a large bowl or pitcher. Refrigerate cooking liquid until needed.

  • Pour the cold cooking liquid mixture into the gumbo and whisk until well combined. Stir in tomatoes and okra. Add the sausage and chicken back in, skin-side up. Continue baking, stirring gently and occasionally, until liquid is thick and chicken is very tender, 30 to 40 minutes more.

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

Alternative Method:

After the step where the roux and vegetables have been baked and browned, the mixture can be transferred to a soup pot and finished there, by adding the cooking liquid, the rest of the ingredients, and simmering on medium-low until done.

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 less-thick gumbo.

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

Nutrition Facts

758 calories; protein 40.8g; carbohydrates 26.2g; fat 53.6g; cholesterol 148.8mg; sodium 3145.9mg. Full Nutrition
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Reviews (7)

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Most helpful positive review

Rating: 5 stars
02/26/2020
Changed it a little. Used fresh garlic sausage, added smoked bacon, omitted okra. 1/2 cup butter no oil for the roux. Outstanding dinner! Thanks! Read More
(3)
7 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/26/2020
Changed it a little. Used fresh garlic sausage, added smoked bacon, omitted okra. 1/2 cup butter no oil for the roux. Outstanding dinner! Thanks! Read More
(3)
Rating: 4 stars
02/16/2020
I was a little worried because my roux was getting very brown, as were my sausage pieces (maybe my new oven cooks hot) so by the last two cooking periods, I had lowered the temp to 375 and cut the baking time down by 10 minutes. Even then the sausage pieces were almost black on the bottoms and the roux was 1 shade lighter than black. Much, much darker than what was shown in the video. Other than that, I followed the recipe exactly as written. I was frustrated that it had gotten so dark and almost didn't serve it, but my daughter said it actually added to the flavor, and my husband came back for seconds. And to be honest, once I tasted it myself I was surprised that it didn't taste burned at all. In fact, the flavor was quite good. So I would say that it turned out well, but next time I would probably start the oven at 375 and not bake it so long for each step. Read More
(2)
Rating: 5 stars
02/16/2020
Turned out great and super easy. I broke down a whole chicken and used a mix of chorizo and Hungarian sausage. Took all the chicken off the bones prior to the final cook as it was already falling off. My roux wasn't quite as runny as Chef John's in the video, his flour was likely more aerated pre measuring. Makes a ton, I will be freezing some for sure. Also, I added 4 strips of bacon to compensate for having a mix of white and dark meat. Read More
(1)
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Rating: 5 stars
02/18/2020
While the duration was long, the active time was short. The flavor was A++++. Read More
(1)
Rating: 5 stars
03/22/2020
Great recipe. Will make again. Substituted green beans for okra (could not find any), and sliced sausages during meat resting phase. Next wine will attempt deboning but without damaging the skin. Read More
Rating: 5 stars
12/08/2020
This recipe is the bomb. It was so good I made an account to review it. I added stew beef to it. Absolutely killer in the winter. Epic. Burry me in this "gumbo" love it. Read More
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Rating: 5 stars
02/23/2021
Oh my goodness, this was delicious and easy to make. I used the roasting pan that I use at Thanksgiving, which gave me plenty of space for the roux in the middle and the meat around the edges. I had my doubts about the roux method but it worked great. Once you've got the pepper, onion, and celery chopped, there is very little work involve here - just a good amount of time in the oven! Read More
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