New Orleans Gumbo

[distance1][one_fourth] Serves: 3-4 people [/one_fourth][one_fourth] Prep Time: 30 min [/one_fourth][one_fourth] Difficulty: Intermediate [/one_fourth][one_fourth] Cooking: 7 hours[/one_fourth][distance1]


Original recipe comes from The New Orleans School of Cooking and serves 15 – 20. I reduced it to serve 4 -6


  • ¼ c oil
  • ¼ c flour
  • 4 boneless chicken thighs, cut into 1” pieces
  • 2 links Andouille Sausage (this is a HOT sausage)
  • ¼ c flour
  • Trinity: next 3 ingredients
  • 1 cup chopped onion
  • ½ cup chopped celery
  • ½ cup chopped green pepper
  • 1 tsp chopped garlic
  • 2 cups stock or 2 cups water plus 4 tsp Vegetable Broth Powder
  • 3 tsp Cajun Spice Blend
  • ½ cup chopped green onions
  • 2 cups cooked rice
  • Gumbo File***
  • Season and brown chicken in oil, lard or bacon drippings. Add sausage, sauté for 2 minutes. Remove and set aside.
  • Make a roux by mixing equal amounts oil and flour and cook on medium low heat for at least twenty minutes until desired color is reached. Stir constantly to keep from burning. See for more detailed instructions.
  • Add the trinity – celery, onion, pepper sauté until translucent. Add garlic and stir for about 2 minutes. Add chicken, sausage and seasoning. Cook for 2 minutes. Gradually stir in liquid, bring to a boil. Reduce heat to simmer for 40 minutes or longer.
  • Cook rice according to package instructions.
  • Before serving add green onions. Spoon gumbo over rice.
  • ***File is ground sassafras leaves. It is used for thickening as well as flavor. It should be placed on the table for individuals to add ( ¼ to ½ tsp) to their gumbo. File will change the texture of reheated gumbo, not a positive option.
  • Cajun Spice Blend is fairly mild by Louisiana standards. Use a bit of cayenne or hot sauce to increase heat to your preference. Gumbo can be very hot if using Andouille.

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