🌟 Welcome to Gumbo Perfection! 🌟 In this culinary journey, we're diving into the heart of Louisiana with the best ever Gumbo recipe. But here's the game-changer – we're making it extra special with an easy oven-baked dark roux technique!
Join us in the kitchen as we unlock the secrets to a rich, flavorful gumbo that will transport you straight to the bayous. From the smoky notes of andouille sausage to the tender bites of chicken, every spoonful is a taste of Southern comfort. Follow along for a step-by-step guide to creating the best gumbo ever – guaranteed to warm your soul and elevate your cooking skills.
For The Chicken
▢1 pound Chicken pieces 3-4 leg quarters (leg + thigh)
▢1 teaspoon Dried Basil
▢1 teaspoon Dried Oregano
▢1 teaspoon Dried Thyme
▢1 teaspoon Onion Powder
▢½ teaspoon Garlic Powder
▢1 teaspoon Smoked Paprika
▢¼ teaspoon Cayenne
▢1 teaspoon Kosher Salt
▢1 teaspoon Black Pepper
For The Gumbo
▢1 pound Andouille Sausage diced
▢1 pound Smoked Sausage sliced at angles
▢2 large Celery stalks
▢1 large Onion
▢2 medium Red and Green Bell Peppers
▢2 Quarts Chicken Stock
▢3 tablespoons Worcestershire Sauce
▢2 tablespoons hot sauce
▢10 oz bag Frozen Okra
▢8 Garlic cloves
▢1 Bay leaf
For The Roux
▢1 cup Flour
