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Cooking Gumbo at Langlois Culinary Crossroads in NOLA

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  • Author: Chef Amy Sins & Chef Tess Connors
  • Yield: 4-6 1x


Langlois Culinary Crossroads is a culinary event each night where you learn how to cook Cajun/Creole food. This traditional Chicken & Andouille Gumbo is delicious.


  • 1 cup flour
  • 1 cup vegetable oil (not butter, not olive oil, have to use canola or safflower)
  • 1 1/2 cups onions-diced
  • 3/4 cup bell pepper-diced
  • 1/2 cup celery- diced
  • 3 cloves garlic – minced
  • 1 tbsp. Kosher salt
  • 1 1/2 tsp black pepper
  • 1 tsp cayenne pepper
  • 1/2 tsp thyme,fresh-chopped
  • 2 bay leaves
  • 1 tsp paprika
  • 1 1/2 tsp file powder
  • 3 qts chicken stock
  • 1lb chicken cut into larger pieces
  • 1 lb Andouille sausage
  • Crystal hot sauce to taste


  1. 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.
  2. Note: here in another frying pan we cook our chicken and sausages to render off the fat. Then slice them up for the gumbo.
  3. 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.
  • Category: Entree
  • Cuisine: Creole New Orleans
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