Baked Chicken and Sausage Gumbo Recipe
Chef John takes gumbo to the oven, baking up a beautiful golden brown roux right alongside the chicken, sausage, and Holy Trinity in this dish.
A classic roux is the thickening agent for this traditional Cajun-style gumbo made rich and hearty with chicken, sausage, onions, bell peppers, celery, garlic, and lively seasonings.
This hearty chicken thigh and mild Italian sausage gumbo is easy to make in a slow cooker and will feed a large crowd on a weeknight.
A big, complex Cajun soup with lots of steps and lots of flavor features seasoned, marinated chicken and smoked sausage. A handcrafted roux ties it all together.
Chicken, sausage, and okra gumbo made from scratch the old-school way, with a deep, rich roux and plenty of time for simmering.
Making gumbo can be time consuming, so speed things up by using your multi-functional pressure cooker. Garnish with chopped flat leaf parsley, if desired, and serve over rice.
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.
Slowly cooking the roux brings a deliciously authentic taste to this simple gumbo.