Braden Family Cookbook
New Orleans School of Cooking
I took a half day cooking
class here in 1999 and really like this gumbo!
Season chicken pieces with
salt and pepper. Brown chicken
pieces over medium heat. Add
sausage pieces to pot and sauté with chicken.
Make a roux with the peanut
oil and flour. Cook over moderately
low heat until the color you want. I
suggest right around peanut butter color is best. Rule states that one cup of roux is about the right amount
for 8 - 10 cups of stock being used in the gumbo.
Add onions, celery and bell pepper.
This causes the roux to stop getting darker. Cook for a few minutes until vegetables are soft.
Add garlic and cook for just a minute.
Return chicken and sausage to the pot and stir together with the
vegetables for a minute or two. Gradually
stir in the hot stock and bring to a boil.
Reduce heat and simmer for about an hour.
Season with salt and pepper to taste.
Approximately 10 minutes before serving, add the green onions.
Serve gumbo over rice or without rice, accompanied by French or other
If doing a seafood gumbo,
add it the last five minutes of cooking. If
adding okra, do so in the last 10 minutes.
You can sauté okra pieces or use frozen okra to reduce the stickiness!
- a fine green powder of young dried ground sassafras leaves, used in gumbo
for flavor and thickening. It may be placed on table for individuals to add to their
gumbo if they wish. 1/4 to ˝
TSP. per serving is recommended. Do
not use if gumbo includes okra, or vice versa.