Re-Inventing Virtual Cooking Classes At The Cutting Edge Classroom Cooking School The Menu Authentic New Orleans Style Gumbo French Baguette
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Class Date and Time: 4/28/2021, 12PM-1:30PM ET
Contact Person/Company: AARP
Contact Phone Number: 865-237-5681
Contact Email: tmatthews@aarp.org
Re-Inventing Virtual Cooking Classes At The
Cutting Edge Classroom Cooking School
The Menu
Authentic New Orleans Style Gumbo
French Baguette
Email: jalunnijr@gmail.com
www.thecuttingedgeclassroom.com
https://www.facebook.com/Thecuttingedgeclassroom
https://www.twitter.com/cuttingedgeknox
https://www.instagram.com/thecuttingedgeclassroom
Class Date and Time: 4/28/2021, 12PM-1:30PM ET
Contact Person/Company: AARP
Contact Phone Number: 865-237-5681
Contact Email: tmatthews@aarp.org
Ingredient Shopping List
Below is a list of ingredients you’ll need to make the recipes in this packet. Please
reach out for substitution suggestions.
Proteins
6 oz andouille sausage sliced
½ rotisserie chisken meat bulled from bone and shredded
1 cup shrimp P&D
Produce
½ bunch celery diced
½ bell pepper diced
½ onion diced
½ bunch green onion thin sliced
½ bunch parsley chopped
2 garlic cloves diced
1 cup okra sliced
Dairy
Pantry Items
1/2 cup AP flour
1/3 cup veg oil
¾ tbsp cajun seasoning
Dry/Canned Goods
4 cups chicken broth
Other
1 cup cooked rice for serving
1 baguette
Email: jalunnijr@gmail.com
www.thecuttingedgeclassroom.com
https://www.facebook.com/Thecuttingedgeclassroom
https://www.twitter.com/cuttingedgeknox
https://www.instagram.com/thecuttingedgeclassroomClass Date and Time: 4/28/2021, 12PM-1:30PM ET
Contact Person/Company: AARP
Contact Phone Number: 865-237-5681
Contact Email: tmatthews@aarp.org
Equipment Needed
Below is a list of tools you’ll need to make the recipes in this packet.
Cutlery
Knife and cutting board
Hand Tools/Gadgets
Wooden spoon or stirrer
Cookware
Large sauce pan
Appliances
Stove and oven
Bakeware
NA
Other
Serving bowl
Email: jalunnijr@gmail.com
www.thecuttingedgeclassroom.com
https://www.facebook.com/Thecuttingedgeclassroom
https://www.twitter.com/cuttingedgeknox
https://www.instagram.com/thecuttingedgeclassroomClass Date and Time: 4/28/2021, 12PM-1:30PM ET
Contact Person/Company: AARP
Contact Phone Number: 865-237-5681
Contact Email: tmatthews@aarp.org
Pre-Class Mise en Place and Notes
• Please gather all ingredients prior to class if you will be cooking along
• It is helpful to organize the ingredients by recipe on rimmed baking sheets if possible
• Please pre-measure ingredients
• We encourage you to prep all your ingredients and cut all vegetables, fruits, and proteins
before class as it will allow you to have more time to listen and watch the instructor
Notes:
• At the end of this class you will have: Gumbo meal for 3
• Storing or freezing: Store in refrigerator for up to 7 days or freeze for 6 months.
Email: jalunnijr@gmail.com
www.thecuttingedgeclassroom.com
https://www.facebook.com/Thecuttingedgeclassroom
https://www.twitter.com/cuttingedgeknox
https://www.instagram.com/thecuttingedgeclassroomClass Date and Time: 4/28/2021, 12PM-1:30PM ET
Contact Person/Company: AARP
Contact Phone Number: 865-237-5681
Contact Email: tmatthews@aarp.org
Authentic New Orleans Style Gumbo
This Authentic New Orleans Gumbo is made with a dark roux, vegetables, chicken, sausage, and shrimp, and served over rice.
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 3
Ingredients
For the Roux:
• 1/2 cup all-purpose flour
• 1/3 cup oil (vegetable or olive oil)
For the Gumbo:
• 1/2 bunch celery , diced, leaves and all
• 1/2 green bell pepper , diced
• 1/2 large yellow onion , diced
• 1/2 bunch green onion , finely chopped
• 1/2 bunch fresh parsley leaves , finely chopped
• 2 cloves garlic
• 3/4 Tablespoons cajun seasoning
• 4 cups Chicken broth
• 6 ounce andouille sausage, sliced into ¼ inch thick rounds (substitute Polska Kielbasa if you can't find a good
Andouille)
• Meat from 1/2 Rotisserie Chicken
• 1 cup shrimp peeled deveined and thawed
• 1 cup okra sliced
• 1 cup cooked white rice for serving
Instructions
1. Make the Roux: In a large, heavy bottom stock pot combine flour and oil.
2. Cook on medium-low heat, stirring constantly for 20-30 minutes.
3. This part takes patience. When it's finished it should be as dark as chocolate and have a soft, cookie dough like
consistency.
4. Be careful not to let it burn! Feel free to add a little more flour or oil as needed to reach proper consistency.
5. In a separate skillet on medium-high heat place the sausage slices in one layer in the pan. Brown them well on one
side and then flip each over onto the other side to brown. Remove to a plate.
6. Add 1/2 cup of the chicken broth to the hot skillet that had the sausage to deglaze the pan.
7. Once roux is done, pour the broth and drippings from the sausage into the pot of roux.
8. Add remaining 5 1/2 cups of chicken broth. Add veggies and parsley to the pot and stir well.
9. Bring to a simmer over medium heat and simmer for 5-7 minutes, or until the vegetables are slightly tender. (Skim off
any foam that may rise to the top of the pot.) Stir in cajun seasoning, to taste.
10. Add chicken, sausage, shrimp, and okra.
11. Turn off heat and let sit until shrimp are cooked through.
12. Serve with cooked white rice.
Notes
• Roux: The roux can be made 3-5 days in advance, stored in a large resealable bag in the fridge.
• Chicken and broth: The best way to make this gumbo is by buying a rotisserie chicken removing all the chicken, and
using the carcass to make homemade chicken broth. Then make the gumbo using the chicken and homemade broth.
You can use store-bought chicken broth, but homemade is way better!
• Storing Instructions: Store Gumbo covered in the refrigerator for 3-4 days.
Email: jalunnijr@gmail.com
www.thecuttingedgeclassroom.com
https://www.facebook.com/Thecuttingedgeclassroom
https://www.twitter.com/cuttingedgeknox
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