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“A Building With A…

Sep 26 - 30, 2016
In 1974, roughly two years before the founding of the CAC, the artist Gordon… more

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Sep 26 - 26, 2016
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David Hansen's Garden…

Sep 26, 2016
Since 2006, Hansen's Garden District Jazz Trio has performed every night at… more

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Sep 26 - 29, 2016
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First Annual…

Sep 26 - Oct 4, 2016
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House of Blues…

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Sep 26, 2016 - Jan 05, 2026
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New Orleans Saints vs…

Sep 26 - 26, 2016
The New Orleans Saints & the Atlanta Falcons kick-off at 7:30 pm. more

Pippin

Sep 26 - Oct 2, 2016
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Sep 26 - Oct 31, 2016
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The Irish House…

Sep 26, 2016
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The Maison Presents -…

Sep 26, 2016 - Jul 31, 2017
The Royal Roses grew out of the rich resurgence that traditional jazz is seeing… more

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Sep 26 - Dec 26, 2016
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The Somerton Suitcase…

Sep 26, 2016
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Sep 27 - 27, 2016
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Historic New Orleans…

Sep 27, 2016 - Apr 09, 2017
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Joy Theater Presents…

Sep 27 - 27, 2016
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Maple Leaf Bar…

Sep 27 - 27, 2016
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Singer/Songerwriter…

Sep 27, 2016 - Jan 06, 2026
In The Voodoo Garden, All Ages. House of Blues New Orleans hosts a new weekly… more

“A Building With A…

Sep 26 - 30, 2016
In 1974, roughly two years before the founding of the CAC, the artist Gordon… more
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