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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Authentic New Orleans Gumbo Recipe

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This recipe for Authentic New Orleans Gumbo is from The Haase / Buente Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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 (or other cajun seasoning)
File’

TRINITY: (Next three items)
4 C. chopped onions
2 C. chopped celery
2 C. chopped green pepper
Directions:
Directions:
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.

1. 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.

2. 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.

3. Reduce heat to simmer and cook for an hour or more. Season the Gumbo to your taste with Joe’s Stuff Seasoning.

4. Approximately 10 minutes before serving, add green onions. Serve gumbo over rice or without rice, accompanied by French bread.
Number Of Servings:
Number Of Servings:
15-20
Personal Notes:
Personal Notes:
*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.

** This recipe makes a TON of gumbo, so you may want to divide the recipe in half. **

 

 

 

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