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Authentic Louisiana Gumbo and Etouffee, 11/06/2020, 7p


We will learn to make classic chicken-and-sausage gumbo and a crawfish etouffee. Laissez les bon temps rouler!

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Friday, November 6, 2020


Thais Perkins, Instructor

Thais is a Louisiana native. She used to be a professional scientist and nonprofit CEO but now is running a pod school of ten year olds, bless her heart. She also paints and writes for as long as the family will let her each week, so that’s a really lovely twenty minutes. Her daughter Sparrow is a ninth grader at LASA.

We will learn to make classic chicken-and-sausage gumbo and a crawfish etouffee. Both require starting with a roux, and this course will demonstrate the different stages of roux making. Do something different for Thanksgiving this year!

Ingredients List

List of Equipment Needed:
 One large, heavy skillet, preferably cast iron for making the roux
 One large stock pot for each dish – so, if doing both, get two.
 A “flatula” – a spatula with a flat edge. Very important for scraping the bottom of the pan. No
curved spatulas!
 Sharp knives, cutting boards, long handled spoons for stirring.

Louisiana Chicken and Sausage Gumbo
The classic, cheaper way of making gumbo. Oysters were sometimes added for a special holiday, but we
will skip that here.

If you have the time, BEFORE CLASS cook down a whole chicken (~5 lbs) in three quarts of water to make
stock, then de-bone the chicken and save the meat. This will make a far richer gumbo. If not, you can
just get chicken meat (mixed white and dark, or just white if you prefer) and enough chicken bullion to
make three quarts of stock.
Yield- 8-10 servings

 4 lbs chicken meat, mixed (see note above)
 1 lb andouille sausage, available by the other links in most HEBs
 1 cup vegetable oil
 1 ½ cups flour
 2 cu diced onions
 2 cu diced celery
 1 cu diced bell peppers, green is fine but red is pretty
 ¼ cu minced garlic
 1 cu green onions
 3 quarts chicken stock (you can use bullion, or cook down a whole chicken as above)
 2 bay leaves
 2 tbsp chopped thyme
 Salt OR Tony Cachere’s Cajun seasoning
 ½ cu chopped parsley
 Cayenne pepper
 Gumbo file (spice section)
White rice, to serve

Louisiana Crawfish Etouffee
The French word Etouffee means to stew, smother, or braise. This technique is found in dishes featuring
seafood, meat or game. More Creole than Cajun in origin.
 2 lbs cleaned crawfish tails (found in frozen seafood section in 1 lb bags, usually. DO NOT get the
imported Vietnamese crawfish, even if they are duplicitously labeled “Boudreaux’”! Too many
pesticides in those farms. Look for USA labeling).
 1/4 pound butter
 1 cu diced onions
 ½ cu diced celery
 ½ cu diced green bell peppers
 ½ cu diced red bell peppers
 ½ cu diced tomatoes
 2 tbsp minced garlic
 2 bay leaves
 ½ cu tomato sauce
 1 cu flour
 2 quarts shellfish stock (bullion in water is fine – best way to get this is boiling down whole
shrimp shells but that’s a longer project and will smell your house up)
 1 ounce sherry
 1 cu chopped green onions
 ½ cu chopped parsley
 Salt
 Cayenne
 White rice for serving
 Louisiana Hot Sauce