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.