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Baked Chicken and Sausage Gumbo

Behind every great gumbo is a sturdy roux, which usually involves cooking and stirring flour, butter, and some form of liquid together for what feels like forever. Thanks to Chef John's new oven-based approach, though, you can leave that stovetop behind! Instead, you'll just mix the roux up in a bowl and spread it directly on the roasting pan where everything will get cooked. Chicken and sausage go in first; once they start getting their juices on, you'll take the pan out, stir the roux, spread it out again, and add in the Holy Trinity of vegetables. Keep baking until the roux browns up nicely before incorporating broth, seasonings, tomatoes, and okra for one final bake to get the gumbo thickened to your satisfaction. Get Chef John's recipe for Baked Chicken and Sausage Gumbo.

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