New Orleans School of Cooking Gumbo Recipe
Hi, my name is Ava Moore and I’m excited to share with you my favorite recipe – the New Orleans School of Cooking Gumbo Recipe. As a cooking enthusiast, I’ve tried many recipes, but this one is my absolute favorite. I’ve made it countless times and it always turns out delicious. So, grab your apron and let’s get started!
Curiosities about New Orleans School of Cooking Gumbo Recipe
- Gumbo is a popular dish in New Orleans and is a melting pot of various cultures, including African, French, and Spanish.
- The New Orleans School of Cooking is a renowned cooking school that teaches the art of Cajun and Creole cooking.
- The New Orleans School of Cooking Gumbo Recipe is a well-kept secret that has been passed down from generation to generation.
- The key to a good gumbo is the roux, which is a mixture of flour and fat that is cooked until it turns brown.
My First-Person Experience with the Recipe
I first discovered the New Orleans School of Cooking Gumbo Recipe when I visited New Orleans a few years ago. I took a cooking class at the New Orleans School of Cooking and learned how to make the perfect roux. Since then, I’ve been making this recipe at home and it always reminds me of my trip to New Orleans.
The Recipe
Here’s what you’ll need:
- 1/2 cup vegetable oil
- 1/2 cup flour
- 1 onion, chopped
- 1 green bell pepper, chopped
- 3 stalks celery, chopped
- 4 cloves garlic, minced
- 1 pound andouille sausage, sliced
- 1 pound chicken breasts, cubed
- 6 cups chicken stock
- 1 can diced tomatoes
- 1 tablespoon creole seasoning
- 1 tablespoon hot sauce
- 1 bay leaf
- 1 pound shrimp, peeled and deveined
- 2 tablespoons chopped parsley
- 2 tablespoons chopped green onions
- 2 cups cooked rice
Here’s how to make it:
- Heat the oil in a large pot over medium heat.
- Add the flour and stir constantly until the roux turns a dark brown color.
- Add the onion, bell pepper, celery, and garlic and cook until the vegetables are soft.
- Add the andouille sausage and chicken and cook until browned.
- Add the chicken stock, diced tomatoes, creole seasoning, hot sauce, and bay leaf. Bring to a boil, then reduce heat and simmer for 1 hour.
- Add the shrimp and cook for an additional 5 minutes.
- Stir in the parsley and green onions.
- Serve over cooked rice.
Why This Recipe Works
The key to a good gumbo is the roux. It’s important to cook the roux until it turns a dark brown color, which gives the gumbo its distinctive flavor. The andouille sausage and chicken add depth of flavor, while the shrimp gives it a nice seafood taste. The creole seasoning and hot sauce give it a spicy kick, while the parsley and green onions add a fresh finish.
Expert Quotes
The New Orleans School of Cooking Gumbo Recipe is a classic example of Cajun and Creole cooking. The roux is the secret ingredient that gives this dish its unique flavor. – Chef John Besh
FAQs
What is gumbo?
Gumbo is a stew that originated in Louisiana. It typically consists of a roux, vegetables, meat or seafood, and spices.
What is the roux?
The roux is a mixture of flour and fat that is cooked until it turns brown. It’s the base for many Cajun and Creole dishes, including gumbo.
Can I make this recipe ahead of time?
Yes, you can make this recipe ahead of time and reheat it when you’re ready to serve.
What can I serve with gumbo?
Gumbo is typically served over cooked rice, but you can also serve it with cornbread or French bread.
Can I substitute the andouille sausage?
Yes, you can substitute the andouille sausage with another type of smoked sausage, such as kielbasa or chorizo.