Travel Health Advisory: Coronavirus Update

Date: 2017-09-01

This week we shared a favorite recipe of ours from the New Orleans School of Cooking with our email subscribers and with an unseasonably cool September 1st in Chicagoland, I thought that it would be the perfect opportunity to test it out.


Let me introduce myself, I am Margaret Dixon, Director of Marketing for Mayflower Tours. I enjoy cooking, although I will tell you it is not always my forte but I really enjoy eating and Creole is one of my favorites.


The recipe I used came directly from the New Orleans School of Cooking website, it was pretty intimidating because this was my first time preparing it and so I did a little research. I watched a few YouTube videos that explained how to prep all of the ingredients and how to make a proper roux without burning it. Then with my trusty recipe in hand I got to work in the kitchen.


First I prepped all of my ingredients making sure that everything was cooked, chopped, sliced and ready to go. Then I started my roux, 45 minutes of constant stirring later it was ready to add the veggies. Next came the chicken and sausage (traditional Andouille), followed by the chicken stock and spices. Once everything was together I let it simmer on the stove for a few hours before packaging it for transportation.


Today I shared my first go at the Louisiana favorite with my co-workers and it was a success! Below are some photos of the office enjoying the delicious Gumbo!





Like me, you may be a little intimidated by this recipe too but we have a great remedy for that fear, join us when we travel to the Big Easy and take a class at the New Orleans School of Cooking!

Click here to see more details about our New Orleans Pre-Mardi Gras holiday or our America’s Deep South holiday.