New Orleans Gumbo

I had the privilege of attending a class at the New Orleans cooking school. This recipe is adapted to be a bit lighter and to my taste.

Ingredients:

• 1 lb cooked and shredded chicken

• 1 lb cooked and sliced Andouille sausage

• 1/2 cup coconut oil, olive oil or butter

• 1/2 cup all purpose flour

• 2 cups white onion

• 1 cup celery

• 1 cup green pepper

• 1 TBS garlic (chopped)

• 6 cups chicken or vegetables stock

• 1 cup green onions

• Joe's Seasoning (you can buy online from the New Orleans cooking school, but its just a mixture of salt, garlic powder, onion powder, paprika and cayenne)

1. Make a roux with oil of your choice and flour (heat on medium and constantly stir until mixture turns a medium brown color)

2. Add onion, celery, green pepper, and garlic. Cook for a few minutes until soft

3. Add chicken, sausage and stock. Stirring occasionally and gradually bring to a boil

4. Once boiling, lower heat and simmer for 1 hour

5. Add spices at the end to taste

6. Garnish with green onions

7. Enjoy!

Notes:

- Can serve over white rice or with a side of bread

- Add shrimp or mussels to make it a seafood gumbo