Baked Chicken & Sausage Gumbo – Food Wishes

Baked Chicken & Sausage Gumbo – Food Wishes

hello this is chef john from food wishes
comm with big chicken and sausage gumbo that’s right i love gumbo way more than
i like being stuck at the stove slowly cooking and stirring a roux for what
seems like forever which is why i’ve always wanted to try an alternative bake
method and while i’m not sure what i ended up with is exactly a gumbo
whatever it was was incredibly delicious and even though we didn’t save any time
it is gonna free us up from having to stand and fry the stove for all those
hours and we could do other things like listening to brass bands while sipping
zazz racks and the first thing we’re gonna need to do is mix up a roux which
we will accomplish by adding some melted butter and vegetable oil to some
all-purpose flour and then we’ll give that a good mix with our spatula to form
a paste and with the traditional method this room would be slowly cooked in a
heavy cast-iron skillet over low heat for a very very long time until it’s the
exact color the chef wants which can be anywhere from a light tan to a very very
dark brown and it’s that tedious and time-consuming step that we’re trying to
eliminate with this alternative method so that was the plan and then once
that’s looking a little something like this we’ll go ahead and transfer that
into a large roasting pan preferably one with handles and what we’ll do is spread
that out into a fairly even rectangle but we will want to leave about three or
four inches of the pan exposed around the edges because that’s where we’re
gonna place down our chicken thighs and we want those in contact with the pan so
what we’ll do once our roux ro ux has been spread out as shown is we’ll go
ahead and place in our chicken thighs skin side down and i’m using four here
because these were freakishly large but feel free use like six normal ones and
then besides our chicken we will also place in some smoked pork sausage
okay andouille would be the most obvious choice but you could if you want use
linguist which is what I’m using here but really any kind of smoked pork
sausage will work although something with a little bit of spice is nice and
then once that’s in there we’ll go ahead and season up our chicken with a little
bit of kosher salt at which point this is ready to transfer
into the center of a 400 degree oven for 40 minutes at which point is probably
going to look something like this and please note when we’re popping up
ham like this in and out of the oven we always leave our towels on the handles
otherwise you’re gonna forget they’re hot and grab them and then what we’ll do
at this point is scatter on our Holy Trinity which in the land of gumbo is
what they call celery onions and peppers and we’ll go ahead and scatter that in
and around our meat as well as sum over our roux and then what we’ll do before
this goes back in the oven there’s take a spoon and give our Roux
in the middle a quick mix and make sure there’s no spots that are getting a lot
browner than other spots and by the way they’re gorgeous colors not just coming
from the Browning that’s actually that beautiful orange fat leaking out of the
sausage but anyway we’ll give that a quick stir and then we’ll pop our pan
back in the oven for another 20 minutes at which point we’ll pull it back out
and again please leave the towels on the handles and then what we’re gonna do at
this point is remove the meat to a plate where we will reserve it until needed
and we’ll move on to the final browning of the roux
so what we’ll do once our pans bendy meeted let’s go ahead and give our roux
and veggies a mix and then we’ll spread that out nice and evenly
at which point we’re gonna pop this back into the oven for maybe about another 20
to 30 minutes until it’s as brown as we want and while we’re waiting for that we
can go ahead and mix up our cooking liquid which is gonna be chicken broth
to which we will add some salt as well as some freshly ground black pepper
we will also do one bay leaf as well as a spoon of dried thyme and then last but
never least some cayenne pepper and that’s it we’ll give that a quick stir
and simply set it aside until needed or if it’s going to be a while pop it in
the fridge because remember our roux is going to be hot so we want our liquid
cold so we don’t get lumps very important and then once that said we’ll
go ahead pull out our pan and check our Roux which is looking fairly beautifully
browned although truth be told I could have went a lot darker here but the Sun
was going down and I like to film with natural light so I figured that was
browned enough and once we’ve decided that has baked long enough we’ll quickly
go ahead and pour in our cooking liquid and then take a whisk and mix this until
very very thoroughly combined and I should mention at this point if you want
to you could just transfer your beautifully brown roux into a stockpot
and then continue with the recipe as shown using traditional gumbo technique
where we would just simmer this on the stovetop until a thickened it cooked as
long as we wanted but I was in med scientist mode here and I really wanted
to see if we could make a gumbo just by baking alone but anyway I went ahead and
whisk that all together at which point I added some diced tomatoes as well as
some frozen sliced okra that I thought and then once we give that a stir we
will add our meat back in oh and just because I’m doing sausage and chicken
here does it mean you can’t add other things
in here as well okay some duck legs would be nice or maybe some smoked ham
or maybe later on when it’s close to being cooked we could throw in a handful
of shrimp or crawfish all right that’s up to you I mean you are after all the
lieutenant Columbo of this bait gumbo and you really do get to add whatever
you want but anyway once everything’s back in the pan and we’ve given that
chicken a little basting we will pop it back in the oven for about 30 minutes or
so or until our gumbo is thickened up beautifully and our chicken is very very
tender and by the way during this last baking step it’s not a bad idea to open
the oven a couple times and carefully give it a stir which I did twice and you
could if you want to add more broth if you don’t want it this thing as you can
see mine ended up pretty stodgy oh and I’m sorry I’m gonna have to stop here
for a second so I can explain we’re gonna be a couple
odd looking movements I noticed one of the thighs didn’t look as dark as the
others so I found a piece of charred onion and I placed it on top of that
thigh thinking that it would look a little better in the pictures but anyway
questionable food styling aside we will want to check our Gumbo’s consistency
and of course seasoning and once I determined I was happy with that I went
ahead and garnish with some sliced green onions and of course if you want to skim
some of that delicious chicken and sausage fat off the top
feel free although that probably would be frowned upon in Louisiana although
I’m guessing this whole dish would be frowned upon anyway once we’re happy
with how that’s looking and taste and we’ll go ahead and serve it up which I’m
gonna do on some white rice and if you’re an extra considerate host you
might want to think about removing those thighs pulling all the meat off the bone
and then putting it back in so the folks can just enjoy a pure skinless boneless
gumbo but I didn’t and decide to serve it whole and speak in a large pieces we
could have definitely sliced that sausage a little smaller
career was cooked to make it a little more user friendly so we’ll add that to
our list of ways to fine-tune this but anyway I finished up with a few more
green onions at which point I dug right in anxious to see how my crazy
experiment turned out and first the good news this tasted incredibly delicious
and was very very gumbo like right other than maybe roasted in the roux a little
darker I thought this came out very very good but there were a few issues
all right this bowl was way too small and I served it on way too much rice and
while I really did enjoy it thoroughly it probably was a little too thick but
anyway all those issues I just mentioned are easily fixed with more broth a
bigger bowl and less rice and the most important thing to remember here this
experiment was mostly about baking the roux so we’re not stuck at the stove
having to spend all that time stirring so in that regard this was a smashing
success and like I said as far as ease of eating goes you may want to consider
separating that meat from the skin and bones and tossing it back in although if
you did that you probably wouldn’t get to eat a piece of sausage wrapped in
chicken skin which is exactly what I’m doing here and for me that made serving
the whole thigh totally worth it but anyway whether you make this gumbo
as shown with a few minor adjustments or you just use this method to cook your
roux in the oven instead of on top of the stove either way gumbo is never not
an incredible thing to make and eat which is why I really do hope you give
this a try soon so please follow the links below for the ingredient amounts a
printable written recipe and much more info as usual and as always enjoy you you

100 thoughts on “Baked Chicken & Sausage Gumbo – Food Wishes

  1. Oh all the non-gumbos I have seen, this is the most gumbo like non-gumbo. I think it earns the title of Baked Gumbo…..although I didn’t see any bay or file. But I spent most of video in awe that this was actually working. Certainly something I can “Ta-Da” with at next dinner party

  2. Omg, no. You start the rue in a dutch oven and as it comes together, you pop it into the oven at 500 with the lid on, only stirring after 30 minutes. Leave it in the oven another 30 and then you've properly made a rue in the oven. The rich, deep dark color you're looking for without being chained to the stove. I understand its an experiment but I was mostly horrified until the end! Love your channel, huge fan, first-time caller, long time listener.

  3. NO tomato (tomato in gumbo, really???) and you totally forgot the File Powder… oh well different strokes for different folks. Even though it's not my fav – i think adding shrimp is a "must"

  4. You are such a good Chef John, I have been watching for a while and you really have a sharpened sense of direction and communication I find tantalizing. Keep it up Good Sir and Godspeed. <3

  5. Love the experiment, but have you ever tried making a roux in the traditional way? Using medium high heat gets the job done in about 5 minutes – add the onions, bell pepper and celery, cook for another 5 min, add stock (preferably shrimp), tomatoes, okra, etc. After 20 minutes or so, add raw shrimp, crab meat, maybe oysters, cook for another 5 minutes and serve! All in one pot in 30 minutes.

  6. Non Cajuns make their roux so slow tho. When you're a seasoned gumbo making expert, you just get the oil nice and hot and throw the flour in and keep it stirring.
    But hey, you do you.

  7. I love making my grandma’s creole gumbo❣️❣️like you said, the roux takes forever. I will definitely try ur way the next time I make it. Thank you 🙏🏽

  8. This whole thing was totally incorrect…

    … everyone with the slightest knowledge of how the world works knows,
    Columbo was an inspector not a Lieutenant ☝️

  9. An "FYI"……. Any and all "gumbo" owe their origin and name to, none other than its inventor…… GUMBO, Gumby's father. Really. Gumbo (the father) is, of course, a most renowned chef – in addition to the animated character, having attended and graduated from Escoffier and creating many wonderful dishes. Now you know the man behind one of cooking's most famous creations…………

  10. after having made both styles of gumbo, I have to say I am much more of a fan of the cajun style over the creole shown here. but fascinating experiment in making gumbo by baking. never would have thought to do that! (I still think I'll stand over the pot and stir though)

  11. This ain't gumbo. But….this would probably be much easier with filé and okra. Also, a Louisianian is splashing some hot sauce in toward the end. Tabasco, Crystal, Louisiana….pick your brand. I don't know many people that would do a roux AND okra. It's usually roux or filé/okra. I'd also recommend trying your gumbo over a nice yellow potato salad. Yes, it's a thing.

  12. While Im sure this tasted good it is NOT gumbo.  If you must save time making a gumbo buy the roux in a jar and a rotisserie chicken from Sams.  You can still get good results and cut the total time nearly in half.

  13. So if you made it this way to avoid standing over your stove while the wheat and oil cooked….

    ….are you saying you would… roux the day? 🙂

  14. Chef John, this is genius. Surely you remember Moniz linguica (?). I have never found anything close to Moniz. Can't you line up some Silicon Valley rich people to resurrect that wonderful stuff? BTW, I am always happy to volunteer other folks to take on difficult projects, so don't thank me, it's my pleasure.

  15. Amazing. Chef John I've a question. And I believe only you could help me in this. Every time I try to make bread, whether for pizza or loaf. My bread gets extremely hard like stone. Could you please tell me where it can go wrong?

  16. Looks good, but!!!! A roux done right can make a huge difference on if your gumbo is going to be good to eat or end up in the trash!!!!! No short cuts in making the roux!!!! Tomatoes do not go in Gumbo, It's not Gumbo, call it something else and you call your self a Chef, shame on you!!!!

  17. The Cajun in me is screaming WTF! but the chef in me says it would taste good even though the roux isn't as dark as I like mine, just goes against everything I was taught and learned about making gumbo.

  18. Holy moly, just imagine the size of the wings that would come off of that California Condor, if that's the size of the thighs. Where are Fred and Barney when you need them?

  19. As a true-blue cajun and banquet chef/ kitchen manager, we learned not long ago that a great roux can come from the oven. This is one of the few times where he should've skipped the black pepper entirely and gone full cayenne.


  20. Chef John, Could you make good old fashioned Bear Claws? Can't hardly find a good one anymore. Then you could be "the Jude Law of your Bear Claw". Thanks Chef! From Norcal

  21. That looks great, I will get this recipe on my cooking channel 🙂

    I've tried already some of your cooking ideas and they are very tasty! Very useful!

  22. I will definitely try cooking the rue that way. I've tried that traditional way. Another good way that I've tried is just baking the flour alone and it turned out amazing

  23. 5:00
    No you can't add crawfish or any other seafood to the gumbo not made with seafood only. You just wouldn't be able to taste it in there

  24. My wife tells me she thought your thumbnail looked a lot like our St. Jacques Special recipe from rural Quebec. I do see a resemblance, but it is fleeting. Perhaps you could look at ours and give an opinion. Love your cooking, we make your dishes quite often.

  25. You lost me with the tomatoes and okra. Chicken and okra gumbo is better without a roux – never never add tomatoes. Just my taste though.

  26. I wonder if baking the roux would work universally because I avoid dishes that contain a roux because I am always afraid of burning it.

  27. I know that Gumbo is an African word for okra, but for me the okra and tomatoes ruined it. I am 1/2 Cajun and watched my grand mother cook gumbo every Saturday. She never added okra or tomatoes to her gumbo.

  28. Just a little side note if your skilled enough you don't have to make the rue on low heat for 45 minutes you can do it on high for 15 minutes but like I said you have to be skilled enough if you want to do it that way

  29. It’s never cooked at low temp for a long time. It’s made as fast as possible. Just like everything else made in a professional kitchen.

  30. Hi Chef John
    I'm in the UK and want to cook some of your meals.
    Do you call 1 cup 240ml or 250ml
    Thanks a lot and keep up the good work!

  31. Could you make “Linsen und Spaetzle” (lentils and spaetzel) one time? I am dying to learn your approach to that most classic of the Swabian dishes. Love your channel – me and my kids adore your cooking.

  32. love the food is the star thing – other "celebrity" chefs are obsessed with the viewer watching their face – your vids have taught me more than all the others put together

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