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Prepare the Gumbo

Finish the Dish

  • Chicken thighs, prepared
  • File powder 7 g
  • Long grain white rice, cooked 180 g
  • Parsley, chopped 8 g
  • Green onions, sliced thin 50 g
  1. 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.
  2. 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.
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