Chicken & Sausage Gumbo Recipe – New Orleans School of Cooking

Name: Chicken & Sausage Gumbo Recipe – New Orleans School of Cooking
Ingredients: 1 1/3 cup oil (we use lard) divided into 1/3 cup and 1 cup amounts; 4 cups onion, finely chopped; 2 cups green bell pepper, finely chopped; 2 cups celery, finely chopped; 2 tbl. garlic, finely chopped; 2 tbl. dried, roasted garlic (optional, but adds amazing flavor. Check out our dried sliced garlic .); 12 cups regular strength chicken stock (we use Minor's or Better Than Bouillon, just follow the instructions.); 1 cup all-purpose flour; 1 1/2 lbs. sliced andouille sausage, thinly sliced; 2 bay leaves; 1/4 cup Joe's Stuff seasoning; to taste (Start off with at least 1/4 cup, you can always add more.); 1/2 rotisserie chicken, meat pulled from bones and cut into small chunks.; 2 cups green onions, finely chopped, for garnish; Cooked rice if used as an entrée

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Gumbo in New Orleans "For native New Orleanians, eating gumbo is a way of life. When I was growing up, the only gumbo we had was seafood gumbo. Then, in the 1970s, a Cajun chef named Paul Prudhomme...

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Ingredients

1 1/3 cup oil (we use lard) divided into 1/3 cup and 1 cup amounts
4 cups onion, finely chopped
2 cups green bell pepper, finely chopped
2 cups celery, finely chopped
2 tbl. garlic, finely chopped
2 tbl. dried, roasted garlic (optional, but adds amazing flavor. Check out our dried sliced garlic .)
12 cups regular strength chicken stock (we use Minor's or Better Than Bouillon, just follow the instructions.)
1 cup all-purpose flour
1 1/2 lbs. sliced andouille sausage, thinly sliced
2 bay leaves
1/4 cup Joe's Stuff seasoning
to taste (Start off with at least 1/4 cup, you can always add more.)
1/2 rotisserie chicken, meat pulled from bones and cut into small chunks.
2 cups green onions, finely chopped, for garnish
Cooked rice if used as an entrée