Baked Chicken & Sausage Gumbo - Food Wishes

Ingredients

• 1 cup All-Purpose Flour (for the roux, sifted)
• 1/2 cup Unsalted Butter (cut into cubes, melted with oil)
• 1/4 cup Vegetable Oil (neutral oil for roux)
• 4 large Chicken Thighs (bone‑in, skin‑on)
• 12 oz Smoked Sausage (Andouille or kielbasa, sliced into 1‑inch pieces)
• 1 tsp Kosher Salt (for seasoning chicken)
• 2 stalks Celery (chopped)
• 1 medium Onion (chopped)
• 1 medium Green Bell Pepper (chopped)
• 4 cups Chicken Broth (low‑sodium)
• 1 Bay Leaf
• 1 tsp Dried Thyme
• 1/4 tsp Cayenne Pepper
• 1 cup Diced Tomatoes (canned, drained)
• 1 cup Frozen Sliced Okra (no need to thaw)
• 1/2 tsp Freshly Ground Black Pepper
• 2 stalks Green Onions (sliced for garnish)
• 2 cups White Rice (cooked, for serving)

Instructions

1. Make the Roux Base

   Melt the butter in a saucepan, stir in the vegetable oil, then whisk in the flour until a smooth paste forms. Transfer the paste to a large roasting pan and spread it into an even rectangle, leaving a 3‑4 inch border around the edges.

   Time: PT10M

2. First Bake of the Roux

   Place the roasting pan in a pre‑heated 400°F oven and bake for 20 minutes, then remove and stir the roux to break any dark spots. Return to the oven for another 20 minutes until the roux reaches a deep amber‑brown color.

   Time: PT40M

   Temperature: 400°F

3. Add Chicken and Sausage

   Arrange the chicken thighs skin‑side down in the exposed border of the pan, then scatter the sliced smoked sausage among them. Sprinkle the chicken with kosher salt.

   Time: PT5M

4. Bake Meat with Roux

   Return the pan to the 400°F oven and bake for 40 minutes, or until the chicken skin is browned and the sausage is sizzling.

   Time: PT40M

   Temperature: 400°F

5. Add the Holy Trinity

   Scatter the chopped celery, onion, and green bell pepper over the meat and roux. Give the mixture a quick stir to distribute the vegetables evenly.

   Time: PT5M

6. Second Bake (Vegetables)

   Place the pan back in the oven and bake for 20 minutes, allowing the vegetables to soften and meld with the roux.

   Time: PT20M

   Temperature: 400°F

7. Remove Meat and Finish Roux

   Take the chicken and sausage out onto a plate and set aside. Stir the remaining roux and vegetables, spreading them evenly, then bake for an additional 25 minutes until the roux is as dark as you like (deep chocolate‑brown).

   Time: PT25M

   Temperature: 400°F

8. Prepare the Cooking Liquid

   In a separate bowl, combine the chicken broth with bay leaf, dried thyme, cayenne pepper, and a pinch of black pepper. Stir in the salt. Keep the broth cold.

   Time: PT5M

9. Combine Roux and Broth

   Remove the roasting pan from the oven. Slowly pour the cold broth over the hot roux while whisking continuously until smooth. Add the diced tomatoes and frozen okra, mixing well.

   Time: PT5M

10. Return Meat and Final Bake

    Place the reserved chicken thighs and sausage back into the pan, basting the meat with the sauce. Bake uncovered at 400°F for 30 minutes, stirring once or twice, until the gumbo thickens and the chicken is fork‑tender.

    Time: PT30M

    Temperature: 400°F

11. Finish and Serve

    Remove the bay leaf. Taste and adjust seasoning with salt and pepper. Garnish with sliced green onions. Serve hot over cooked white rice.

    Time: PT5M

Nutrition Facts

Calories

520

Protein

30g

Carbohydrates

45g

Fat

20g

Fiber

5g