Baked Chicken and Sausage Gumbo
After the step where the roux and vegetables have been baked and browned, the mixture can be transferred to a soup pot and finished there, by adding the cooking liquid, the rest of the ingredients, and simmering on medium-low until done.
Any smoked pork sausage will do, such as linguica or andouille. My linguica was garlicky, but if yours isn't, minced garlic can be added to the cooking liquid if desired.
Add up to 2 more cups of chicken broth after the final round of baking for a less-thick gumbo.
Once chicken thighs are cooked, the meat can be removed from the bone and added back in for a boneless service.