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Lagniappe
[lan-yap] noun; a small gift; something acquired without compensation
My Gumbo Recipe
by Mark Moore
There are a lot of different Gumbo recipes. This is my recipe for Chicken and Andouille (Sausage) Gumbo. I personally like my gumbo with a dark roux which Paul Prudhomme refers to as “Cajun Napalm”. I make my roux myself and it’s always the beginning of a great gumbo. It’s not difficult and once you’ve done it a couple of times you’ll get the hang of it.
Here are the Ingredients You’ll Need:
Make the Roux
Heat ½ cup vegetable oil in large, heavy pot. Add ½ cup flour to oil slowly, stirring all the while. Continue to cook over medium heat, stirring frequently, until dark brown in color. The longer you cook this, the darker it becomes, and this is your “roux”. This normally takes me about 1 hour from start to finish. Here’s where you need to be careful not to burn it. 
All at once, add the chopped onions, bell pepper, celery and garlic. This will now stop the cooking process of the roux. Continue to cook until vegetables are transparent (about 10-15 minutes). Add a splash of chicken broth to the mix and stir and continue cooking for an additional 10 minutes. Add the bay leaf and already sliced sausages, stir and cook it down slowly on low heat for approximately 15 minutes. Add 1 quart of chicken broth, continue to cook sausage another 10 minutes. Add the rest of the chicken broth and add the shredded chicken. (tip: the chicken is always last because it will break down if you start cooking it from the start) Serve in a bowl over rice. Garnish with chopped green onion tops. Add your own spice: I use Tony Chachere Seasoning! You can save some of this and freeze it for another time. Gumbo is always better the second day because the flavors have set in or as I like to say “congealed.”
Bon Appetit!
Funny Things About New Orleans
Lagniappe
[lan-yap] noun; a small gift; something acquired without compensation
My Gumbo Recipe
by Mark Moore
There are a lot of different Gumbo recipes. This is my recipe for Chicken and Andouille (Sausage) Gumbo. I personally like my gumbo with a dark roux which Paul Prudhomme refers to as “Cajun Napalm”. I make my roux myself and it’s always the beginning of a great gumbo. It’s not difficult and once you’ve done it a couple of times you’ll get the hang of it.
Here are the Ingredients You’ll Need:
Make the Roux
Heat ½ cup vegetable oil in large, heavy pot. Add ½ cup flour to oil slowly, stirring all the while. Continue to cook over medium heat, stirring frequently, until dark brown in color. The longer you cook this, the darker it becomes, and this is your “roux”. This normally takes me about 1 hour from start to finish. Here’s where you need to be careful not to burn it. All at once, add the chopped onions, bell pepper, celery and garlic. This will now stop the cooking process of the roux. Continue to cook until vegetables are transparent (about 10-15 minutes).
Add a splash of chicken broth to the mix and stir and continue cooking for an additional 10 minutes. Add the bay leaf and already sliced sausages, stir and cook it down slowly on low heat for approximately 15 minutes. Add 1 quart of chicken broth, continue to cook sausage another 10 minutes. Add the rest of the chicken broth and add the shredded chicken. (tip: the chicken is always last because it will break down if you start cooking it from the start) Serve in a bowl over rice. Garnish with chopped green onion tops. Add your own spice: I use Tony Chachere Seasoning! You can save some of this and freeze it for another time. Gumbo is always better the second day because the flavors have set in or as I like to say “congealed.”
Bon Appetit!