The New Orleans School of Cooking’s Smoked Sausage and Chicken Gumbo Recipe



1 Tbsp. chopped garlic

1 chicken, cut up or de-boned

8 C. stock or flavored water

1½ lbs. Andouille sausage

2 C. chopped green onions

1 C. flour

Cooked Rice

Joe’s Stuff seasoning

**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.

4 C. chopped onions

2 C. chopped celery

2 C. chopped green pepper


Season and brown chicken in oil (lard, bacon drippings) over 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 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 to 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.

SERVINGS: Makes approximately 15 to 20

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