Chicken Gumbo With Rice Recipe

Cooking Directions

• STEP 1.In a large pot, heat oil over medium heat and add the chicken pieces. Cook until browned on all sides, then remove from the pot and set aside.
• STEP 2.In the same pot, add the sausage and cook until browned. Remove from the pot and set aside.
• STEP 3.Add the onions, bell peppers, and celery to the pot and cook until softened. Stir in the garlic, thyme, and bay leaves.
• STEP 4.Return the chicken and sausage to the pot and add the chicken broth, diced tomatoes, and okra. Bring to a boil, then reduce heat and simmer for 30 minutes.
• STEP 5.In a separate pan, melt the butter and whisk in the flour to make a roux. Cook the roux over medium heat, stirring constantly, until it turns a dark brown color.
• STEP 6.Slowly whisk the roux into the gumbo to thicken the broth. Simmer for an additional 15 minutes.
• STEP 7.Season with salt, pepper, and hot sauce to taste. Serve the gumbo over cooked rice and garnish with chopped green onions.

Cooking Tips

• For extra flavor, you can use homemade chicken broth instead of store-bought.
• If you prefer a spicier gumbo, add some cayenne pepper or hot sauce to the pot.
• Gumbo tastes even better the next day, so consider making it ahead of time and reheating it for a quick and delicious meal.

Storage and Serving

• Leftover gumbo can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, simply heat the gumbo in a pot over medium heat until warmed through.
• Serve the gumbo with a side of crusty bread or cornbread for a complete meal.