On a recent trip to New Orleans, my mom and I took a class at the New Orleans School of Cooking. We made gumbo, jambalaya, bread pudding (ew), and pralines. The best by far was the gumbo, so here’s the delicious recipe:
- 1 c. oil (they recommend lard)
- 1 1/2 lbd. Andouille (sausage)
- 1 chicken (cut up and boned)
- 1 c. flour
- 1 Tbsp. chopped garlic
- 8 cups chicken stock
- 2 cups chopped green onions
- 4 cups chopped onions
- 2 cups chopped celery
- 2 cups chopped green pepper
- Creole Seasoning
Season and brown chicken in oil over medium heat. Add sausage to pot and saute with chicken. Remove both from pot.
Make a roux with equal parts of oil and flour to 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 to taste.
Approximately 10 minutes before serving, add green onions. Serve gumbo over rice or without rice, accompanied by french bread.