Ree's Chicken and Sausage Gumbo Recipe
Ree's Chicken and Sausage Gumbo Recipe is warm, rich and full of deep flavor. This classic-style gumbo feels comforting and filling.
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.