New Orleans School Of Cooking Gumbo Recipe
We love the bold flavors of gumbo from the New Orleans School of Cooking. They capture the soul of Louisiana cuisine through a hearty mixture of Cajun and Creole influences fresh vegetables and...
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Cooking tools:
- Pot
- Wooden spoon
- Whisk
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Stove
- Ladle
- Mixing bowl
Ingredients
- Andouille sausage 1 pound Sliced
- Boneless chicken thighs 1 pound Cut into bite-size pieces
- Shrimp (peeled and deveined) 1 pound Optional but recommended
- Onion 1 large Chopped
- Bell pepper 1 large Chopped
- Celery 2 stalks Chopped
- Garlic 2 cloves Minced
- Flour 1/2 cup For roux
- Oil 1/2 cup For roux
- Cajun seasoning 2 tablespoons Adjust to taste
- Salt 1 teaspoon Add more if needed
- Black pepper 1 teaspoon
- Bay leaves 2 dried
- Thyme 1 teaspoon Dried
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