Authentic New Orleans Gumbo

Gumbo is one of the most iconic dishes from Louisiana, USA. Born from a mix of French, Spanish, African, and Indigenous influences. Gumbo is a stew made with okra, dark roux, andouille sausage, and the famous “holy trinity” The choice of ingredients defines the style and complexity of the gumbo.

90 minsSession Duration

intermediateLevel

$60Private Session

$6Group Class

General Info & Pricing

90 mins

Session Duration

intermediate

Level

$60

Private Session

Group Class

4.8|29 Reviews

Suelen Santiago

Verified Host

Brazil

10 years experience

Portuguese

English

Hi! I’m a professional chef with 10 years of international culinary experience between Brazil and the United States. I specializing in hot kitchen, pastry, bakery, and high-volume hospitality operations. My background includes working in hotels, resorts, restaurants, and private consulting, with culinary influences from New Orleans, Nashville, and the Northeast of Brazil. Throughout my career, I’ve developed and executed high-quality culinary projects for diverse clients, combining creativity, technical expertise, and strong operational leadership.

90 minsSession Duration

intermediateLevel

$60Private Session

$6Group Class

General Info & Pricing

90 mins

Session Duration

intermediate

Level

$60

Private Session

Group Class

Ingredients

First option: Seafood

200g shrimp (skin on) + 100g crab meat

Second option:

300g chicken breast + 100g smoked sausage (andouille style)

300g okra (sliced into 1 cm rounds)

1 un onion

1 un green bell pepper

2 celery stalks

2 un cloves garlic

50g / 1.76oz tinned crushed tomatoes

2 un bay leaves

1 tsp dried thyme

1 tsp smoked paprika

Cayenne pepper (to taste)

45g / 1.52 oz canola oil or pork lard (extra for cooking)

40g / 1/3 cup a.p flour

550ml / 2 cup + 1/2 water for stock or Vegetable stock

Salt to taste

Black pepper to taste

1 tsp garlic powder

1 tsp onion powder

1 tsp oregano

Tips & Swaps

For this class you will need bowls, two medium pot, pan, landle, spatula, whisk, cutting board and knife.

Preparation

Make some rice as side dish. If you'd like, I can teach how to make a quick broth during the class. Also, if you find cajun/creole seasoning, you can use for this recipe to replace all the dry ingredients that I mentioned on ingredients list.