Name: Baked Chicken and Sausage Gumbo
Prep time: 35 min
Cook time: 35 min
Yield: 6
Ingredients: All-purpose flour - 1 cup; Vegetable oil - ¼ cup; Butter, melted - ¼ cup; Bone-in, skin-on chicken thighs - 6; Smoked pork sausage, cut into 2-inch pieces - 1 pound; Kosher salt to taste - 1 pound; Onion, diced - 1 large; Diced celery - 1 cup; Diced green bell pepper - 1 cup; Chicken broth - 6 cups; Kosher salt - 2 teaspoons; Ground black pepper - 1 teaspoon; Dried thyme - ½ teaspoon; Cayenne pepper, or to taste - ¼ teaspoon; Bay leaf - 1 large; Diced tomatoes - 1 cup; Frozen sliced okra, thawed - 1 cup; Green onions, chopped - 4

Ingredients for - Baked Chicken and Sausage Gumbo

1. All-purpose flour 1 cup

2. Vegetable oil ¼ cup

3. Butter, melted ¼ cup

4. Bone-in, skin-on chicken thighs 6

5. Smoked pork sausage, cut into 2-inch pieces 1 pound

6. Kosher salt to taste 1 pound

7. Onion, diced 1 large

8. Diced celery 1 cup

9. Diced green bell pepper 1 cup

10. Chicken broth 6 cups

11. Kosher salt 2 teaspoons

12. Ground black pepper 1 teaspoon

13. Dried thyme ½ teaspoon

14. Cayenne pepper, or to taste ¼ teaspoon

15. Bay leaf 1 large

16. Diced tomatoes 1 cup

17. Frozen sliced okra, thawed 1 cup

18. Green onions, chopped 4

How to cook deliciously - Baked Chicken and Sausage Gumbo

1 . Stage

Preheat the oven to 400 degrees F (200 degrees C).

2 . Stage

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.

3 . Stage

Lay chicken thighs, skin-side down, and sausage pieces around roux in the pan. Season chicken generously with salt.

4 . Stage

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.

5 . Stage

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.

6 . Stage

Meanwhile, make the cooking liquid: Mix chicken broth, salt, pepper, thyme, cayenne, and bay leaf in a large bowl or pitcher. Refrigerate until needed.

7 . Stage

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.

8 . Stage

Taste and adjust seasonings as desired. Garnish with green onions.