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2016 LikeMinded…

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Art is the Driving…

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Bounce Ya Brass

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Dec 06, 2016 - Jan 01, 2017
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Clarence John…

Dec 06, 2016 - Mar 25, 2017
A Louisiana native, Clarence John Laughlin (1905 - 1985) ranks among the most… more

David Hansen's Garden…

Dec 06, 2016
Since 2006, Hansen's Garden District Jazz Trio has performed every night at… more

Exhibition to feature…

Dec 06, 2016 - Mar 25, 2017
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Kulturabend: German…

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Newcomb Art Museum -…

Dec 6 - 30, 2016
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Singer/Songerwriter…

Dec 06, 2016 - Jan 06, 2026
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Dec 6 - 6, 2016
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Ashe Cultural Arts…

Dec 7 - 7, 2016
"The Origin of Life on Earth: An African Creation Myth" that tells… more

2016 LikeMinded…

Dec 6 - 6, 2016
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OVG Guide Widget 1

New Orleans School of Cooking's Chicken & Andouille Gumbo

Ingredients:

• 1 C. oil
• 1 Tbsp. chopped garlic
• 1 chicken, cut up or de-boned
• 8 C. stock or flavored water
• 1½ lbs. Andouille
• 2 C. chopped green onions
• 1 C. flour
• Cooked Rice
• Joe's Stuff seasoning
• File'

Trinity: (Next three items)

• 4 C. chopped onions
• 2 C. chopped celery
• 2 C. chopped green pepper

Procedure:

Season and brown the chicken in oil, lard, or bacon drippings over a medium heat. Add sausage to pot and sauté with chicken. Remove both from pot.

Make a roux; with equal parts of oil (must be free of food particles to avoid burning) and flour to the desired color. 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 stir in liquid and bring to a boil. Reduce heat to simmer and cook for an hour or more. Season the Gumbo to your taste with Joe's Stuff Seasoning.

Approximately 10 minutes before serving, add green onions. Serve gumbo over rice or without rice, accompanied by French bread.

*FILE' - 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 if they wish. ¼ to ½ tsp. per serving is recommended.

Makes 15 - 20 Servings

 

NOSC Gumbo