New Orleans School of Cooking gumbo

New Orleans School of Cooking gumbo

Season’s eatings from NewOrleans.com! No single dish embodies the city’s love of food and family more than gumbo. Enjoy this recipe from the New Orleans School of Cooking. Want to learn how to make gumbo from a native? Click here to book a class with the New Orleans School of Cooking.)

1 C. oil
1 Tbsp. chopped garlic
1 chicken, cut up or de-boned
8 C. stock or flavored water
1½ lbs. Andouille
2 C. chopped green onions
1 C. flour
Cooked Rice
Joe’s Stuff seasoning

TRINITY: (Next three items)
4 C. chopped onions
2 C. chopped celery
2 C. chopped green pepper

Season and brown the chicken in oil, lard, or bacon drippings over a medium heat. Add sausage to pot and sauté with chicken. Remove both from pot.

Make a roux; with equal parts of oil (must be free of food particles to avoid burning) and flour to the desired color. Add onions, celery, and green pepper. Add garlic to the mixture and stir continuously. After vegetables reach desired tenderness, return chicken and sausage to pot and cook with vegetables, continuing to stir frequently. Gradually stir in liquid and bring to a boil. Reduce heat to simmer and cook for an hour or more. Season the Gumbo to your taste with Joe’s Stuff Seasoning.

Approximately 10 minutes before serving, add green onions. Serve gumbo over rice or without rice, accompanied by French bread.

*FILE’ – A fine green powder of young dried ground sassafras leaves, used in gumbo for flavor and thickening. It may be placed on the table for individuals to add to their gumbo if they wish. ¼ to ½ tsp. per serving is recommended.

Makes 15 – 20 Servings

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