Baked Chicken and Sausage Gumbo

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Description

Gumbo doesn’t have to be hard! Instead of slowly cooking and stirring a roux for what seems like forever, try this alternative baked method. It’s not a shortcut per se, but cooking it in the oven will save you from having to stand over the stove for hours. Serve hot with a spoonful of white rice.

Ingredients

  • 1 cup all-purpose flour
  • ¼ cup vegetable oil
  • ¼ cup melted butter
  • 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
  • ½ teaspoon dried thyme
  • 1 bay leaf
  • ¼ teaspoon cayenne pepper, or to taste
  • 1 cup diced tomatoes
  • 1 cup frozen sliced okra, thawed
  • 4 green onions, chopped

Instructions

  1. Preheat the oven to 400 degrees F (200 degrees C).
  2. Stir flour
  3. oil
  4. and melted butter together to form a paste. Transfer roux to the center of a large roasting pan and spread out into a rough rectangle about 1/2-inch thick
  5. leaving enough room around the outside to place chicken and sausage.
  6. Lay chicken thighs
  7. skin-side down
  8. and sausage pieces around roux in the pan. Season chicken generously with salt.
  9. Bake in the preheated oven for 40 minutes. Remove from the oven and scatter onion
  10. celery
  11. and bell pepper evenly over chicken
  12. sausage
  13. and roux. Briefly stir roux in the center
  14. then spread it back out. Continue baking for 20 minutes.
  15. Remove from the oven. Transfer chicken and sausage to a plate and reserve until needed. Stir vegetables and roux together in the pan
  16. spread back out into an even layer
  17. and bake until roux is as browned as you like
  18. about 20 minutes.
  19. Meanwhile
  20. make the cooking liquid: Mix chicken broth
  21. salt
  22. pepper
  23. thyme
  24. cayenne
  25. and bay leaf in a large bowl or pitcher. Refrigerate until needed.
  26. When the vegetables and roux are finished baking
  27. pour cooking liquid into the pan and whisk until well combined. Stir in tomatoes and okra
  28. then add sausage and chicken
  29. skin-side up. Continue baking
  30. stirring gently and occasionally
  31. until liquid is thick and chicken is very tender
  32. 30 to 40 minutes more.
  33. Taste and adjust seasonings as desired. Garnish with green onions.

Prep Time: 35 mins

Cook Time: 1 hr 50 mins

Total Time: 2 hrs 25 mins

Servings: 6

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