• Cooking Time:
  • Servings:
  • Preparation Time:


Many years ago, in New Orleans, there was the Louisiana General Store and New Orleans School of Cooking. For a fair fee, you could attend a 4 hour course in the fine art of Louisiana cooking and enjoy the fruits of your labor for lunch…Specifically, in our case, Gumbo, Pralines and the best Bread Pudding I have ever put in my mouth. I will post all 3 recipes for you to enjoy.


  • 3 T fat (oil / lard / bacon drippings)
  • 1 Chicken, cut up and/or boned
  • Salt and pepper to taste
  • 1.5 lbs. Andouille OR smoked sausage
  • 1 C Fat (oil / lard / bacon drippings)
  • 1 C flour
  • 4 C chopped onions
  • 2 C chopped celery
  • 2 C chopped green pepper
  • 2 T minced garlic
  • 8 C stock or well flavored water
  • Cajun seasoning to taste ( they recommend Joe’s Stuff - I use Paul Prudholmes Cajun spice)
  • 2 C chopped green onions
  • To add at the table as desired:
  • Sherry
  • Filé (¼ - ½ tsp per serving)


  • Season chicken with salt and pepper. In a large sauté pan brown sausage and chicken. Remove from pot and clean pan well with a paper towel…all debris from meat must be removed to make the roux. (to prevent burning)
  • Make roux from equal parts fat and flour…medium heat, stir continuously to desired color…You’re looking for an oak color.
  • Add onions, celery and peppers to roux and continue stirring for 4-5 minutes. Add garlic and continue stirring - 2 more minutes - onions should be transparent.
  • Add chicken and sausage back into pot, cook with veggies about 10 minutes, stirring often.
  • Gradually stir in stock (or water) and bring to a boil. Reduce to simmer and cook for 1 hour.
  • Taste, add Cajun spice, simmer 15 minutes and taste to adjust seasonings.
  • Add green onions, turn off heat, cover pot with lid or foil, let sit on stove 10 minutes.
  • Gumbo may be served over rice or be served without rice. The addition of sherry and/or Filé is optional, per diner, at the table

Categories: Main Dish 
© 2006-2017 BakeSpace, Inc. All Rights Reserved