Gumbo LaPlace Recipe
Discover Jacob's Andouille's Gumbo LaPlace recipe, a winning gumbo from Jerry Folse, perfecting every roux and stock detail. Savor authentic Louisiana flavors!
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Cooking tools:
- Dutch oven
- Stockpot
- Stove
- Chef's knife
- Cutting board
- Fine-mesh sieve
- Whisk
- Spatula
- Ladle
- Slotted spoon
- Measuring cup
- Measuring spoon
- Mixing bowl
- Plate
- Spoon
- Kitchen timer
- Serving bowl
Ingredients
- 1½ Jacob’s World Famous Andouille, diced into ¼ inch slices
- 10 chicken leg quarters
- 1 peeled shrimp
- 1 pint oyster liquid
- 2 cups vegetable oil
- 2½ cups flour
- 1 smoked turkey necks
- 1 cup chopped celery
- 1 cup chopped bell pepper
- 1 tablespoon minced garlic
- 5 quarts of chicken stock
- 2 cups chopped green onions
- 1 cup chopped parsley
- salt
- black pepper
- 3 cups chopped onions
- 1 tablespoon file’ powder
- 3 bay leaves
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