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New Orleans School of Cooking Gumbo
Have you been boning up on your cooking skills? The staff at Mayflower certainly has been taking this time to practice some of our favorite dishes that we have learned while traveling! One of our beloved meals comes from the famed New Orleans School of Cooking, Gumbo! And we are sharing their recipe for you to make at home!
- 1 C. oil
- 1 Tbsp. chopped garlic
- 1 chicken, cut up or de-boned
- 8 C. stock or flavored water
- 1½ lbs. Andouille
- 2 C. chopped green onions
- 1 C. flour
- Cooked Rice
- Joe’s Stuff seasoning
- TRINITY: (Next three items)
- 4 C. chopped onions
- 2 C. chopped celery
- 2 C. chopped green pepper
*File’ – A fine green powder of young dried ground sassafras leaves, used in gumbo for flavor and thickening. It may be placed on the table for individuals to add to their gumbo if they wish. ¼ to ½ tsp. per serving is recommended.
Season and brown the chicken in oil, lard, or bacon drippings over a medium heat. Add sausage to pot and sauté with chicken. Remove both from pot.
Make a roux; with equal parts of oil (must be free of food particles to avoid burning) and flour to the desired color. Add onions, celery, and green pepper. Add garlic to the mixture and stir continuously. After vegetables reach desired tenderness, return chicken and sausage to pot and cook with vegetables, continuing to stir frequently. Gradually stir in liquid and bring to a boil. Reduce heat to simmer and cook for an hour or more. Season the Gumbo to your taste with Joe’s Stuff Seasoning.
Approximately 10 minutes before serving, add green onions. Serve gumbo over rice or without rice, accompanied by French bread.
Makes 15 – 20 Servings
If you are like us, you may need some tips and tricks…
Click the video below to learn how to make a roux!
Ready to head to New Orleans?
Experience the excitement, energy, food and parades of New Orleans during Mardi Gras season. See the floats before the big party, learn Creole cooking and visit one of the nation’s best gardens.
or see your local travel professional
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