Chicken and Sausage Gumbo
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.

Ingredients per serving
Prepare the Gumbo
-
Vegetable oil 250.0 ml
-
Flour 140.0 g
-
Onion, diced 225.0 g
-
Celery, diced 100.0 g
-
Bell pepper, green, diced 175.0 g
-
Smoked sausage (andouille or kielbasa) cut into 1,5 cm slices 450.0 g
-
Salt and pepper to taste
-
Bay leaves 2.0 each
-
Chicken thighs, boneless and skinless 450.0 g
-
Cayenne pepper 0.5 g
-
Paprika 0.5 g
-
Garlic powder 0.5 g
-
Onion powder 0.5 g
-
Oregano , dried 0.5 g
-
Thyme, dried 0.5 g
-
Chicken thighs, prepared
Finish the Dish
-
File powder 7.0 g
-
Long grain white rice, cooked 180.0 g
-
Parsley, chopped 8.0 g
-
Green onions, sliced thin 50.0 g
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.