Oven-Method Cajun Classic (Print Version)
# Ingredients:
→ For the Roux
01 -
1 cup all-purpose flour
02 -
¼ cup vegetable oil
03 -
¼ cup butter, melted
→ Main Ingredients
04 -
6 bone-in, skin-on chicken thighs
05 -
1 pound smoked pork sausage, cut into 2-inch pieces
06 -
Kosher salt to taste
07 -
1 large onion, diced
08 -
1 cup diced celery
09 -
1 cup diced green bell pepper
→ Cooking Liquid
10 -
6 cups chicken broth
11 -
2 teaspoons kosher salt
12 -
1 teaspoon ground black pepper
13 -
½ teaspoon dried thyme
14 -
¼ teaspoon cayenne pepper, or to taste
15 -
1 large bay leaf
→ Final Additions
16 -
1 cup diced tomatoes
17 -
1 cup frozen sliced okra, thawed
18 -
4 green onions, chopped (for garnish)
→ For Serving
19 -
White rice, cooked
# Instructions:
01 -
Preheat the oven to 400 degrees F (200 degrees C).
02 -
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.
03 -
Lay chicken thighs, skin-side down, and sausage pieces around roux in the pan. Season chicken generously with salt.
04 -
Bake in the preheated oven for 40 minutes.
05 -
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.
06 -
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.
07 -
Meanwhile, make the cooking liquid: Mix chicken broth, salt, pepper, thyme, cayenne, and bay leaf in a large bowl or pitcher. Refrigerate until needed.
08 -
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.
09 -
Taste and adjust seasonings as desired. Garnish with green onions. Serve hot with a spoonful of white rice.
# Notes:
01 -
Any smoked pork sausage will work, such as linguica or andouille. If your sausage isn't very garlicky, you can add minced garlic to the cooking liquid if desired.
02 -
For a thinner gumbo, add up to 2 more cups of chicken broth after the final round of baking.
03 -
Once chicken thighs are cooked, the meat can be removed from the bone and added back in for a boneless service.
04 -
This baked method saves you from having to stand over the stove for hours stirring a traditional roux.