We love the bold flavors of gumbo from the New Orleans School of Cooking. They capture the soul of Louisiana cuisine through a hearty mixture of Cajun and Creole influences fresh vegetables and succulent seafood
We whisk our roux until it’s golden so every taste is layered with comfort and spice. This dish brings us around the table to share stories and embrace the spirit of New Orleans. We can’t wait to share the secrets of this timeless recipe that transforms humble ingredients into an unforgettable meal.
Brief History Of New Orleans School Of Cooking Gumbo
Step 1
We trace the roots of Louisiana cuisine to African European and Native American influences. The New Orleans School of Cooking was established in 1980 in the French Quarter to celebrate these culinary traditions. Students learned how to blend Cajun and Creole flavors in a communal environment.
Step 2
We see gumbo as one of the school’s signature dishes. Instructors showcased a well-prepared roux as the key to a full-bodied stew. They emphasized steady stirring and precise heat control to darken the flour and oil mixture without scorching.
Step 3
We highlight how the school expanded course offerings to deepen understanding of local cuisine. Gumbo became a unifying dish for new cooks and experienced home chefs who came to experience Louisiana’s heritage. The aroma of simmering stock and seasonal ingredients supported strong bonds in the kitchen.
Step 4
We observe that the New Orleans School of Cooking encouraged hands-on participation to preserve the communal spirit of our dining culture. Families and friends gathered around the table to share stories and savor every spoonful of gumbo. This approach honored well-loved techniques passed down through generations.
| Year | Milestone |
|---|---|
| 1980 | Founding of New Orleans School of Cooking in the French Quarter |
| 1985 | Gumbo classes grew in popularity among visitors and locals |
| 1992 | Expanded culinary courses highlighting Cajun and Creole foundations |
Tools And Equipment
We gather a sturdy lineup of essentials when we follow the methods taught at the New Orleans School of Cooking. We rely on a heavy-bottomed pot to hold our gumbo. We stir our roux with a wooden spoon or whisk. Our sharp chef’s knife and cutting board help us chop ingredients effectively. Our measuring cups ensure accurate amounts of key flavorings. This approach helps us capture the spirit of Cajun and Creole kitchens as we keep our gumbo simmering steadily.
| Volume (quart) | Servings |
|---|---|
| 4 | 4 to 6 |
| 6 | 6 to 8 |
| 8 | 8 to 10 |
Ingredients
We rely on a carefully selected combination of proteins, vegetables, and seasonings to build our gumbo. These items highlight the classic flavors taught at the New Orleans School of Cooking.
Proteins
We choose hearty meats that reflect our Cajun and Creole roots.
| Ingredient | Amount | Prep |
|---|---|---|
| Andouille sausage | 1 pound | Sliced |
| Boneless chicken thighs | 1 pound | Cut into bite-size pieces |
| Shrimp (peeled and deveined) | 1 pound | Optional but recommended |
Vegetables
We embrace the “Holy Trinity” tradition plus garlic for layers of fresh aroma.
| Ingredient | Amount | Prep |
|---|---|---|
| Onion | 1 large | Chopped |
| Bell pepper | 1 large | Chopped |
| Celery | 2 stalks | Chopped |
| Garlic | 2 cloves | Minced |
Seasonings
We balance these additions to boost every bite of gumbo.
| Ingredient | Amount | Notes |
|---|---|---|
| Flour | 1/2 cup | For roux |
| Oil | 1/2 cup | For roux |
| Cajun seasoning | 2 tablespoons | Adjust to taste |
| Salt | 1 teaspoon | Add more if needed |
| Black pepper | 1 teaspoon | |
| Bay leaves | 2 dried | |
| Thyme | 1 teaspoon | Dried |
Directions
We carefully follow time-honored methods that highlight the New Orleans School Of Cooking traditions. We stir our ingredients with care to keep flavors in harmony.
Preparing The Roux
- Warm a heavy-bottomed pot over medium heat.
- Add ½ cup oil and allow it to heat for 1 minute.
- Scatter ½ cup flour into the pot and stir with a sturdy wooden spoon. We keep the heat steady.
- Stir constantly until the roux becomes a deep brown color. Some chefs call it “the chocolate stage” for its rich shade.
- Remove from heat briefly if we sense any scorching. Return the pot once we gain better control of the temperature.
Tip: Our motto is “low and slow wins the race” for a perfect roux.
Combining The Ingredients
- Place the pot back on medium heat.
- Add 1 diced onion, 1 chopped bell pepper, and 2 chopped celery stalks. Stir for 2 minutes to coat the veggies in our roux.
- Mix in 2 minced garlic cloves. We stir until aromatic.
- Add sliced andouille sausage or any preferred protein.
- Sprinkle Cajun seasoning, salt, and black pepper to taste.
Quick Quote: “This blend of spices gives gumbo its soul.”
Simmering And Finishing
- Pour in 5 cups chicken stock or desired liquid. Stir gently to incorporate.
- Add bay leaves and a pinch of thyme.
- Bring to a gentle boil then reduce to low heat.
- Cover the pot and simmer for at least 45 minutes. Check flavor and texture every 15 minutes.
- Stir in shrimp or other seafood for the last 10 minutes if desired.
| Process | Duration |
|---|---|
| Browning the roux | 15 to 20 minutes |
| Gentle simmer (covered) | 45 to 60 minutes |
| Final seafood step | 10 minutes |
We keep tasting as it simmers to monitor seasoning. We remove the bay leaves before serving.
Serving Suggestions
We ladle our New Orleans School of Cooking Gumbo into wide bowls so the roux-based broth can breathe and cool slightly. We enjoy it with:
- Steamed white rice for a classic approach
- Crusty French bread to soak up the spicy goodness
- Chopped green onions or parsley for a fresh finish
- A drizzle of hot sauce if we crave extra heat
We also encourage setting out small bowls of hot sauce or red pepper flakes for those who like an extra kick. For gatherings, we arrange everything on the table so everyone can layer flavors as they please. Below is a quick look at how we might portion gumbo and rice for different group sizes:
| Number of People | Gumbo (cups per person) | Cooked Rice (cups total) |
|---|---|---|
| 2 | 2 | 2 |
| 4 | 2 | 4 |
| 6 | 2 | 6 |
We like to keep a basket of warm bread within reach. That final touch transforms every bite of gumbo into a comforting taste of Louisiana.
Make-Ahead Tips
We often prepare our gumbo in advance to deepen its flavor and manage our time. We start by cooking the roux as usual, then we combine the Holy Trinity and seasonings. We simmer the mixture until the flavors meld and allow everything to cool before storing. Once cooled, we transfer the gumbo to airtight containers. This lets us refrigerate or freeze it for a future meal.
We find that gumbo tastes even better the next day because the Cajun and Creole seasonings have extra time to fuse. If we plan to include shrimp or other seafood, we store our base without it, then add seafood during reheating to keep it from overcooking. We reheat the gumbo on medium-low, stirring occasionally to prevent scorching.
| Storage Method | Duration | Notes |
|---|---|---|
| Refrigerator | 2 to 3 days | Cool completely and store in an airtight container |
| Freezer | Up to 3 months | Thaw overnight in the fridge for best texture result |
Conclusion
We’re thrilled to enjoy every savory spoonful of gumbo filled with the flavors passed down through generations. This timeless meal unites families and friends around shared heritage and a deep appreciation for Louisiana cooking. Our experiences at the New Orleans School of Cooking show that gumbo isn’t just food—it’s a connection to culture community and the joy of crafting something unforgettable.
We hope you’ve discovered the thrill of stirring a roux into that perfect hue and embracing the warm aroma of Cajun and Creole spices. Let’s keep celebrating the colorful path that brought gumbo into our lives and continue savoring each bite of its comforting goodness.