Chicken and Sausage Gumbo

Name: Chicken and Sausage Gumbo
Yield: 6
Ingredients: 1.0cup Vegetable oil; 1.0cup Flour; 1.5cups Onion, diced; 1.0cup Celery, diced; 1.0cup Green bell peppers, medium dice; 1.0lb Smoked sausage (andouille or kielbasa) cut into 1/2 inch slices; 0.0x Salt and Pepper, to taste; 2.0each Bay leaves; 6.0cups, prepared Knorr® Professional Chicken Liquid Concentrated Base 32oz. 4 pack; 1.0lb Chicken thigh meat - boneless and skinless; 0.25tsp Cayenne pepper; 0.25tsp Paprika; 0.25tsp Garlic powder; 0.25tsp Onion powder; 0.25tsp Oregano, dried; 0.25tsp Thyme, dried; 1.0Tbsp File powder; 6.0cups Long grain white rice, cooked; 2.0Tbsp Parsley, chopped; 0.5cup Green onions, sliced thin

I love this recipe because for me, it’s the ultimate comfort food. It makes the entire house smell amazing and I enjoy the complexity of the flavors. I cook this during football season because it’s the perfect dish to share with friends.

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Prepare the Gumbo

Vegetable oil 1.0 cup
Flour 1.0 cup
Onion, diced 1.5 cups
Celery, diced 1.0 cup
Green bell peppers, medium dice 1.0 cup
Smoked sausage (andouille or kielbasa) cut into 1/2 inch slices 1.0 lb
Salt and Pepper, to taste
Bay leaves 2.0 each
Knorr® Professional Chicken Liquid Concentrated Base 32oz. 4 pack 6.0 cups, prepared
Knorr® Professional Chicken Liquid Concentrated Base 32oz. 4 pack
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Chicken thigh meat - boneless and skinless 1.0 lb
Cayenne pepper 0.25 tsp
Paprika 0.25 tsp
Garlic powder 0.25 tsp
Onion powder 0.25 tsp
Oregano, dried 0.25 tsp
Thyme, dried 0.25 tsp

Finish the Dish

File powder 1.0 Tbsp
Long grain white rice, cooked 6.0 cups
Parsley, chopped 2.0 Tbsp
Green onions, sliced thin 0.5 cup

Chicken

Fall

Winter

Delivery / Takeaway

Knorr® Professional

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Commissary

Seafood

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Preparation

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.
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