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Prep Time: 0 Minutes Cook Time: 80 Minutes |
Ready In: 80 Minutes Servings: 6 |
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I took a cooking class at the New Orleans School of cooking and I learned how to make gumbo. When I got home I followed their basic principals but took some short cuts to make this flavorful creole dish. Ingredients:
1 pre-cooked roasted chicken, bite size pieces |
1 pkg johnsonville new orleans smoked sausage, bite size pieces |
4 c onion, diced |
2 c celery, chopped |
2 c green pepper, diced |
2 tbs minced garlic |
8 c chicken stock |
1 c flour |
1 c lard or butter |
2 c chopped green onion |
file |
joe’s stuff seasoning |
Directions:
1. Heat your pan on med-high and add your lard or butter, till melted
2. Reduce heat and add your flour to make your roux; watch it closely so it does not burn
3. Once it reaches desired color, I like mine a light milk chocolate color about 20 min; add to large stock pot that has your onions, celery, green peppers and garlic
4. Mix to coat and heat until till vegetables reach desired tenderness
5. Add chicken and Smoked Sausage
6. Gradually add chicken stock and bring to boil
7. Reduce to simmer and cook for one hour or more
8. Season to taste with Joe’s Stuff Seasoning
9. Serve with rice and file
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