New Orleans is famous for their restaurants, chefs, and the Creole Cuisine of this region. Learn how to make a chicken and Andouille sausage gumbo.
By Michelle M. Winner
Image: Kurt Winner
Chef Amy Sins and Chef Tess Connors have cooked up the perfect setting at Langlois Culinary Crossroads for guests to learn to create New Orleans, Louisiana cuisine at home. New Orleans is famous for their restaurants, chefs, and the Cajun/Creole Cuisine of this region. Owner Amy Sins decided that the best way to share her love of her native traditions and cuisine was to open an interactive cooking class venue. Reservations are taken for a small number of participants each night and you are seated in a sleek restaurant setting in a converted Marigny neighborhood grocery store. Chef Sins and Chef Connors welcome any skill level and provide a lively discourse on each course. Learn some history, kitchen technique and most of all feast on delicious food and wine. Recipes are provided to take home. These two chefs are supremely accomplished and really provide a must-do culinary experience at Langlois Culinary Crossroads in New Orleans.
We were feeling like some Creole/Cajun food the other day and headed into our kitchen to work on Langlois’ Chicken and Andouille Sausage Gumbo. We think it came out beautifully.
- 1 cup flour
- 1 cup vegetable oil (not butter, not olive oil, have to use canola or safflower)
- 1½ cups onions-diced
- ¾ cup bell pepper-diced
- ½ cup celery- diced
- 3 cloves garlic - minced
- 1 tbsp. Kosher salt
- 1½ tsp black pepper
- 1 tsp cayenne pepper
- ½ tsp thyme,fresh-chopped
- 2 bay leaves
- 1 tsp paprika
- 1½ tsp file powder
- 3 qts chicken stock
- 1lb chicken cut into larger pieces
- 1 lb Andouille sausage
- Crystal hot sauce to taste
- ROUX: In a heavy bottomed pot on top of the stove, add flour and oil. Gently stir and whisk while heat is on medium high for 10 minutes. As the roux begins to darken, lower the heat in increments. the roux can get too hot very quickly and burn. When the roux reaches a light brown color, reduce heat to low and continue cooking until it takes on a smooth brown color, about 40 minutes. The aroma will resemble toasted nuts.
- Note: here in another frying pan we cook our chicken and sausages to render off the fat. Then slice them up for the gumbo.
- Carefully and slowly stir in the trinity ( onions, peppers, celery), garlic, salt, peppers, thyme, bay leaves, paprika, and file powder. Slowly stir in the chicken stock and bring to a boil. Whisk frequently so that the roux doesn't stick to bottom. Skim off any fat off the top. Add chicken and sausage and simmer for 45 minutes. Serve over steamed rice and season to taste with Crystal hot sauce. This recipe will taste even better next day.
Michelle was born with a fork in her hand. As a culinary travel writer and confirmed foodophile she delights in the world-wide discovery of new flavor profiles, spices, salts and herbs. Based in one of the world's foodie meccas; Portland, Oregon, not far from "Pinot Noir Heaven" Michelle shares culinary travel and chef's recipes. Her photography has appeared in Saveur Magazine and she has contributed culinary travel articles to Forbes online, WSJ online, Business Insider, Condé Nast Digital Media, Islands magazine and many others. A confirmed globetrotter, she still keeps her bags packed and fork in hand (well . . . except through airport security.)