New Orleans Style Gumbo Class

Chef Tucker
Cook time: 120
Servings: 4
Difficulty: Intermediate

Members only

What you'll learn

  • Learn the art of the roux!
  • The Holy Trinity of the South (aka: southern mirepoix).
  • As always, experiment with new spices and flavors!

Mise En Place

Chopping Board
Wooden Spoon
Large Pot with Lid
Sauce Pot

Shopping List

White rice, ½ cup

Water, 1 cup

AP flour, ¼ cup

Canola oil, 1 oz

Celery, 3 ribs

Yellow onion, 1x

Green bell pepper, 1x

Garlic, ½ head

Andouille sausage, 2 links

Chicken stock, 4 cups

Honey, 1 tsp

Tabasco, to taste

Old Bay, 2 tbsps

Bay leaves, 2x

Dried thyme, 1 tsp

Crushed tomatoes, 10 oz

File powder, 1 tsp

Worcestershire sauce, 2 tsps

Distilled white vinegar, 2 tsps

Chives, ½ bunch

Frozen okra, ½ cup

Shrimp, ½ lb

Balinese Truffle Salt, to taste

Kosher salt, to taste

Black Pepper, to taste


  1. In a sauce pot over medium-high heat, bring the water, rice, 1 bay leaf, and a pinch of Balinese Truffle Salt to a boil. Grate in 1 clove of garlic and stir to combine.
  2. Once boiling, adjust the heat to maintain a simmer. Cover with a lid and simmer until the rice is tender and no liquid remains, about 20 minutes. Keep covered and reserve.
  3. Small dice the onion, the bell pepper, and the celery. This is the vegetable trinity.
  4. Chop the chives super thin.
  5. Mince the garlic - measure with your heart!
  6. Slice the andouille sausage on a bias.

How to cook

  1. Heat your Dutch oven or heavy bottomed pot over medium high heat, add the andouille sausage and cook until browned.
  2. Remove the sausage from the pan, keeping the cooking fat inside the pan, and add the vegetable trinity, a pinch of Balinese Truffle Salt, and saute until lightly caramelized.
  3. Add the garlic to the pan and saute until fragrant.
  4. Once the garlic is fragrant, add the flour to the pan to form the roux. Turn the heat down to medium and cook the roux, stirring often, until deep brown and delicious.
  5. Add 1 cup of the chicken stock to the pan and turn the heat to high. Bring the stock to a boil while whisking constantly.
  6. Add the remaining stock to the pan along with the honey, cajun seasoning, remaining bay leaf, thyme, tomatoes, file powder, Tabasco, Worcestershire sauce, and vinegar along with a pinch of Balinese Truffle Salt.
  7. Turn the heat down to a simmer and simmer for 20-30 minutes.
  8. Once the gumbo has simmered and looks beautiful, add the okra and shrimp to the pot and cook for an additional 5-8 minutes or until the shrimp are cooked through. Adjust the seasoning with Balinese Truffle salt.
  9. Serve up the gumbo in a bowl with a scoop of rice, along with a spoonful of gumbo over the top, sprinkle with a pinch of chives and a final touch of Balinese Truffle Salt. Enjoy a culinary trip to New Orleans!!

From the chef

Embark on a culinary adventure with Chef Tucker as your guide to the heart of Creole cooking. Learn the art of the roux, the foundational magic of Gumbo, and master the Holy Trinity of the South—celery, onion, and green bell pepper. From andouille sausage to Tabasco's kick and the warmth of Old Bay Cajun Seasoning, you'll experiment with vibrant spices, creating a symphony of flavors that defines Louisiana's rich culinary heritage. It's not just a class; it's an exploration into the spirit of New Orleans, where each simmering pot tells a story. Get ready to spice up your kitchen and savor the true essence of Gumbo!

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