New Orleans School of Cooking Gumbo(Yield: 15 to 20 Servings)
New Orleans School Of Cooking Gumbo(Yield: 15 To 20 Servings) is an impressive dinner. Made with 1 c. flour, 1 c. vegetable oil, 1 chicken, cooked and cut up or boned, 1 1/2 lb. andouille or hot italian sausage, cooked and 4 c. chopped onions, this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.
π Recipe adapted from RecipeNLG-Full
In large skillet, brown flour and oil until dark brown (Hershey's chocolate color) over medium-high heat, stirring continuously.
Do not burn!
Add trinity (this is the onion, celery and pepper) and stir continuously until vegetables are tender.
Add garlic at very end.
Gradually stir in liquid and bring to boil. Add chicken and sausage and simmer 1 hour or more (the longer, the better).
About 10 minutes before serving, add green onions.
Serve over rice, if desired.
π· Perfect Pairings
Complete your meal with these
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