Make The Best Gumbo Recipe Ever

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

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