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Gumbo:
1/4 lb lard or 1/2 c. oil
1/2 c. flour
1 lb. chicken, cut up or deboned
1 lb. Andouille sausage
1 Tbsp garlic, chopped
6 c. stock or flavored water
1 c. green onions, chopped
Joe's Stuff seasoning to taste
File*
crab boil to taste
Trinity:
2 c. onions, chopped
1 c. celery, chopped
1 c. green pepper, chopped

Procedure:
Season and brown the chicken in 1/4 c. o foil, lard or bacon drippings over medium heat in a large pot. Add sausage to pot and sauté with chicken.
In skillet 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. After vegetables reach desired tenderness, add to pot with chicken and sausage, 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 the gumbo to your taste with Joe's Stuff seasoning.
Approx. 10 minutes before serving, add green onions, Serve gumbo over rice or without rice, accompanied by French bread.

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