Baked Chicken and Sausage Gumbo
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Experience ultimate comfort and indulge in the delicious flavors of our Baked Chicken and Sausage Gumbo recipe. If you’re in the mood for a satisfying meal that warms your soul, this is it. This Southern classic brings together tender baked chicken, savory sausage, and a delightful blend of aromatic spices that create a symphony of flavors. Join us as we guide you through each step of crafting this mouthwatering gumbo, perfect for cozy family dinners or gatherings with friends. Prepare to impress with your culinary skills as your home fills with the irresistible aroma of our Baked Chicken and Sausage Gumb
Baked Chicken and Sausage Gumbo
Savor comfort in a bowl with Baked Chicken and Sausage Gumbo. This Southern classic blends tender chicken, savory sausage, and aromatic spices for a soul-warming meal that delights.
Ingredients
- 1 cup all-purpose flour
- ¼ cup vegetable oil
- ¼ 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
- Cooking Liquid:
- 6 cups chicken broth
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- ½ teaspoon dried thyme
- ¼ 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 degrees F (200 degrees C).
- Stir flour, oil, 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, leaving enough room around the outside to place chicken and sausage.
- Lay chicken thighs, skin-side down, and sausage pieces around roux in the pan. Season chicken generously with salt.
- Bake in the preheated oven for 40 minutes. Remove from the oven and scatter onion, celery, and bell pepper evenly over chicken, sausage, and roux. Briefly stir roux in the center, then spread it back out. Continue baking for 20 minutes.
- Remove from the oven. Transfer chicken and sausage to a plate and reserve until needed. Stir vegetables and roux together in the pan, spread back out into an even layer, and bake until roux is as browned as you like, about 20 minutes.
- Meanwhile, make the cooking liquid: Mix chicken broth, salt, pepper, thyme, cayenne, and bay leaf in a large bowl or pitcher. Refrigerate until needed.
- When the vegetables and roux are finished baking, pour cooking liquid into the pan and whisk until well combined. Stir in tomatoes and okra, then add sausage and chicken, skin-side up. Continue baking, stirring gently and occasionally, until liquid is thick and chicken is very tender, 30 to 40 minutes more.
- Taste and adjust seasonings as desired. Garnish with green onions.
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