Ree’s Chicken and Sausage Gumbo Recipe is warm, rich and full of deep flavor. This classic-style gumbo feels comforting and filling.
It mixes tender chicken, smoky sausage and a thick, flavorful broth. This dish is perfect for family dinners and cold evenings. If you love slow-cooked meals, this recipe is for you.
In this guide, you will learn How to make Ree’s Chicken and Sausage Gumbo easily. I will also share the full Ingredients for Ree’s Chicken and Sausage Gumbo step by step.
My Experience With This Recipe
I made this gumbo on a quiet weekend afternoon. I wanted something cozy and homemade. The smell filled my kitchen slowly.
The roux took patience, but it was worth it. The chicken stayed tender and the sausage added great flavor. Every spoon felt warm and comforting.
My family loved it with rice. Since then, this gumbo became one of my favorite one-pot meals. It tastes even better the next day.
Recipe Card info
- Recipe Name: Ree’s Chicken and Sausage Gumbo
- Servings: 6 bowls
- Prep Time: 20 mins
- Cook Time: 1 hour 10 mins
- Total Time: 1 hour 30 mins
- Course: Main Course
- Cuisine: American, Southern
- Calories: 460 kcal per serving
Equipment List
- Large heavy pot or Dutch oven
- Wooden spoon
- Sharp knife
- Cutting board
- Measuring cups
- Measuring spoons
- Ladle
Ingredients You Need for Ree’s Chicken and Sausage Gumbo
- Boneless chicken thighs – 1½ pounds, cut into chunks
- Smoked sausage – 12 oz, sliced
- Vegetable oil – ½ cup
- All-purpose flour – ½ cup
- Onion – 1 large, chopped
- Green bell pepper – 1 medium, chopped
- Celery – 2 stalks, chopped
- Garlic – 3 cloves, minced
- Chicken broth – 6 cups
- Diced tomatoes – 1 cup
- Bay leaves – 2
- Cajun seasoning – 1½ teaspoons
- Paprika – 1 teaspoon
- Salt – to taste
- Black pepper – to taste
- Cooked white rice – for serving
- Green onions – for garnish
Instructions
1. Make the Roux
Heat oil in a large pot over medium heat. Add flour slowly. Stir constantly until the mixture turns deep brown and smells nutty.
2. Add the Vegetables
Add onion, bell pepper and celery to the roux. Stir well and cook until vegetables soften. Add garlic and cook for one minute.
3. Add Chicken and Sausage
Add chicken pieces and sausage slices to the pot. Stir well so they coat in the roux. Cook for five minutes.
4. Pour in Broth
Slowly add chicken broth while stirring. Add diced tomatoes next. Mix well until everything blends smoothly without lumps.
5. Season the Gumbo
Add bay leaves, Cajun seasoning, paprika, salt and black pepper. Stir gently. Reduce heat to low.
6. Simmer Slowly
Cover the pot slightly and let the gumbo simmer. Stir occasionally. Cook for about forty-five minutes until thick and rich.
7. Taste and Adjust
Taste the gumbo and adjust seasoning if needed. Remove bay leaves before serving. Turn off heat when ready.
8. Serve Hot
Serve the gumbo over warm white rice. Garnish with chopped green onions for fresh flavor.
Recipe Tips
- Stir roux constantly to avoid burning.
- Use chicken thighs for juicy texture.
- Low heat gives best flavor.
- Gumbo thickens more as it cools.
Nutrition Information
| Nutrient | Amount |
|---|---|
| Calories | 460 kcal |
| Fat | 28 g |
| Protein | 32 g |
| Carbohydrates | 20 g |
| Sodium | 780 mg |
Serving Suggestions
Ree’s Chicken and Sausage Gumbo tastes best when served hot over rice. The rice soaks up the rich broth beautifully. You can sprinkle green onions on top for freshness.
Some people enjoy a little hot sauce on the side. This gumbo works well for family dinners or casual gatherings. It feels comforting and filling in every bowl.
Best Sides To Serve With
Storage and Reheating Tips
Store leftover gumbo in an airtight container. Keep it in the refrigerator for up to four days. The flavor improves overnight.
Reheat slowly on the stove over low heat. Stir often while reheating. Add a little broth if it becomes too thick. Avoid high heat to keep chicken tender.
Ree’s Chicken and Sausage Gumbo Recipe
Ingredients
- Boneless chicken thighs – 1½ pounds cut into chunks
- Smoked sausage – 12 oz sliced
- Vegetable oil – ½ cup
- All-purpose flour – ½ cup
- Onion – 1 large chopped
- Green bell pepper – 1 medium chopped
- Celery – 2 stalks chopped
- Garlic – 3 cloves minced
- Chicken broth – 6 cups
- Diced tomatoes – 1 cup
- Bay leaves – 2
- Cajun seasoning – 1½ teaspoons
- Paprika – 1 teaspoon
- Salt – to taste
- Black pepper – to taste
- Cooked white rice – for serving
- Green onions – for garnish
Instructions
Make the Roux
- Heat oil in a large pot over medium heat. Add flour slowly. Stir constantly until the mixture turns deep brown and smells nutty.
Add the Vegetables
- Add onion, bell pepper and celery to the roux. Stir well and cook until vegetables soften. Add garlic and cook for one minute.
Add Chicken and Sausage
- Add chicken pieces and sausage slices to the pot. Stir well so they coat in the roux. Cook for five minutes.
Pour in Broth
- Slowly add chicken broth while stirring. Add diced tomatoes next. Mix well until everything blends smoothly without lumps.
Season the Gumbo
- Add bay leaves, Cajun seasoning, paprika, salt and black pepper. Stir gently. Reduce heat to low.
Simmer Slowly
- Cover the pot slightly and let the gumbo simmer. Stir occasionally. Cook for about forty-five minutes until thick and rich.
Taste and Adjust
- Taste the gumbo and adjust seasoning if needed. Remove bay leaves before serving. Turn off heat when ready.
Serve Hot
- Serve the gumbo over warm white rice. Garnish with chopped green onions for fresh flavor.
Notes
- Stir roux constantly to avoid burning.
- Use chicken thighs for juicy texture.
- Low heat gives best flavor.
- Gumbo thickens more as it cools.
FAQs about Ree’s Chicken and Sausage Gumbo
What type of sausage works best for this gumbo?
Smoked sausage works best for strong flavor. Andouille sausage is traditional. You can also use beef or turkey sausage if preferred.
Why is making roux important for gumbo?
Roux gives gumbo its deep color and flavor. It also thickens the broth. A dark roux creates rich taste without extra spices.
Can I make this gumbo ahead of time?
Yes, gumbo tastes better the next day. Store it properly and reheat slowly. The flavors blend more after resting overnight.
Can I freeze chicken and sausage gumbo?
Yes, gumbo freezes well. Let it cool fully before freezing. Store for up to three months. Thaw in the fridge before reheating.
Conclusion
Ree’s Chicken and Sausage Gumbo Recipe is rich, comforting and full of flavor. It is perfect for slow meals and cozy nights.
The steps are simple and ingredients are easy to find. Now you know How to make Ree’s Chicken and Sausage Gumbo at home.
Try this recipe once, and it may become a family favorite. Enjoy every warm and hearty bit
Sara Collins is a food blogger at TastyDive. She shares simple and family-friendly recipes made with everyday ingredients. Her mission is to help home cooks enjoy tasty meals without stress.
