Gluten-Free Chicken and Sausage Gumbo

Ingredients

• 1 tablespoon vegetable oil
• 1/2 pound smoked sausage, cut into 1/2-inch slices
• 1 pound boneless, skinless chicken thighs, cut into 1-inch cubes
• 1/2 cup finely chopped onion
• 1/2 cup finely chopped celery
• 1/2 cup finely chopped green bell pepper
• 4 cloves garlic, minced
• 2 teaspoons Cajun seasoning
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• 2 bay leaves
• 3 cups gluten-free chicken broth
• 1 (14.5-ounce) can diced tomatoes
• 1/2 cup long-grain white rice
• Salt and pepper, to taste

Directions

1. Heat the oil in a large pot over medium-high heat. Add the sausage and cook until lightly browned, about 5 minutes. Add the chicken and cook until lightly browned, about 5 minutes. Add the onion, celery, bell pepper, garlic, Cajun seasoning, oregano, thyme, and smoked paprika. Cook until the vegetables are soft, about 5 minutes.
2. Add the bay leaves, chicken broth, tomatoes, and rice. Stir to combine. Bring to a boil, reduce the heat to low, and simmer, covered, until the rice is fully cooked, about 25 minutes. Season with salt and pepper, to taste.
3. Serve hot.

Interesting Facts

• Gumbo is a traditional stew from the Southern United States. It typically contains a combination of meat or shellfish, vegetables, and a thickener. The thickener is usually either okra or a roux.
• This gluten-free version of gumbo uses long-grain white rice as the thickener, instead of okra or a roux.
• Gumbo is often served over cooked rice, but it can also be served as a stand-alone dish.