Gumbo
/1 cup lard
1 T. chopped garlic
1 roasted chicken
8 cups stock
1½ lbs. Andouille
2 cups chopped green onions
1 cup flour
4 cups chopped onions
2 cups chopped onions
2 cups chopped celery
2 cups chopped green pepper
Cooked rice
Joe’s Stuff Seasoning (Creole)
File
Directions: Season and brown chicken pieces. Add sausage to pot and sauté with
chicken. Remove both from pot.
Make a roux with equal parts of oil (prefer lard which allows roux to become dark
brown) and four to desired color. Stir constantly. Add onions, celery, and green
pepper. Add garlic to the mixture and stir continuously. After vegetables reach desired
tenderness, return chicken and sausage to pot and cook with vegetables, continuing to
stir frequently. Gradually add in stock and bring to a boil. Reduce heat to simmer and
cook for an hour or more. Season to taste with Joe’s Stuff seasoning (Creole).
Approximately 10 minutes before serving add green onions. Serve gumbo over rice or
without rice as a soup, accompanied by French bread. Add File as desired.
Comment: File is 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 as desired. ¼ to ½ tsp. per serving is recommended.
From New Orleans Cooking School. File is hard to find, and may be ordered online at
www.nosoc.com.