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Baked Chicken and Sausage Gumbo
Baked Chicken and Sausage Gumbo
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Prep Time:
35 minutes
Cook Time:
110 minutes
Total Time:
145 minutes
Oven-baked gumbo with golden brown roux, chicken, sausage, and Holy Trinity.
Ingredients:
  • 1 cup all-purpose flour
  • 0.25 cup vegetable oil
  • 0.25 cup butter, melted
  • 6 bone-in, skin-on chicken thighs
  • 1 pound smoked pork sausage, cut into 2-inch pieces
  • kosher salt to taste
  • 1 large onion, diced
  • 1 cup diced celery
  • 1 cup diced green bell pepper
  • 6 cups chicken broth
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 0.5 teaspoon dried thyme
  • 0.25 teaspoon cayenne pepper, or to taste
  • 1 large bay leaf
  • 1 cup diced tomatoes
  • 1 cup frozen sliced okra, thawed
  • 4 green onions, chopped
Instructions:
  • Preheat the oven to 400°F (200°C) for a perfectly cooked dish.
  • Combine flour, oil, and melted butter into a smooth paste. Spread the roux evenly in the center of a large roasting pan in a 1/2-inch thick rectangle to create space for the chicken and sausage on the sides.
  • Place the chicken thighs skin-side down along with the sausage pieces around the roux in the pan. Make sure to generously season the chicken with salt.
  • After 40 minutes in the oven, scatter onion, celery, and bell pepper evenly over chicken, sausage, and roux. Give the roux a quick stir in the center before spreading it out again. Bake for an additional 20 minutes.
  • Take the chicken and sausage out of the oven and place them on a plate. Set aside. Mix vegetables and roux in the pan, spread evenly, and bake for about 20 minutes, or until the roux reaches your desired level of browning.
  • Prepare the cooking liquid by combining chicken broth, salt, pepper, thyme, cayenne, and bay leaf in a large bowl or pitcher. Chill in the refrigerator until ready to use.
  • Once the vegetables and roux are done cooking, incorporate the cooking liquid into the pan by whisking until fully blended. Add tomatoes and okra, followed by placing the sausage and chicken skin-side up in the mixture. Bake and gently stir occasionally until the liquid thickens and the chicken becomes very tender, for an additional 30 to 40 minutes.
  • Adjust the seasonings to your taste preference and sprinkle with chopped green onions for a flavorful finishing touch.

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