Ingredients
Prepare the Gumbo
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Vegetable oil 1.0 cup
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Flour 1.0 cup
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Onion, diced 1.5 cups
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Celery, diced 1.0 cup
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Green bell peppers, medium dice 1.0 cup
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Smoked sausage (andouille or kielbasa) cut into 1/2 inch slices 1.0 lb
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Salt and Pepper, to taste
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Bay leaves 2.0 each
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Chicken thigh meat - boneless and skinless 1.0 lb
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Cayenne pepper 0.25 tsp
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Paprika 0.25 tsp
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Garlic powder 0.25 tsp
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Onion powder 0.25 tsp
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Oregano, dried 0.25 tsp
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Thyme, dried 0.25 tsp
Finish the Dish
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File powder 1.0 Tbsp
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Long grain white rice, cooked 6.0 cups
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Parsley, chopped 2.0 Tbsp
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Green onions, sliced thin 0.5 cup
Preparation
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Prepare the Gumbo
- In a Dutch oven combine the oil and flour to make roux over medium heat. Stirring constantly for about 25 minutes. It should be dark brown in color.
- Add the onion, celery and bell pepper and sauté until vegetables are soft.
- Add sausage, salt, pepper and bay leaves. Cook for a minute more.
- Add the prepared Knorr Liquid Concentrated Base. Stir until the roux and broth are combined and bring to a boil. Cook uncovered for 30 minutes, stirring occasionally.
- Add the chicken thighs and seasonings and simmer for about 2 hours, stirring occasionally.
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Finish the Dish
- Remove the chicken from the gumbo, shred into pieces and return to the gumbo.
- Take a small amount of broth in a measuring cup and add the file powder to taste. Then add it back to the gumbo.
- Serve in warm bowls over rice.
- Top with parsley and green onions