Chicken Andouille Gumbo: A Fan Favorite for Tulane University Students

Among many perks of attending a university in New Orleans is the local cuisine. Tulane University Dining is dedicated to highlighting NOLA favorites to students on campus.

One of the most popular local dishes served at Tulane University is chicken andouille gumbo, usually served on Fridays at the Commons and for unique events like jazz brunch.

The dish is a specialty of chef Greg Shields, a senior supervisor in the resident dining hall. Chef Shields is from New Orleans and has been with Tulane Dining Services since 2005.

Gumbo is a historic staple of Louisiana cooking.

This classic recipe calls for chicken thighs, andouille sausage, peppers, onions, garlic, roux, chicken stock, cayenne, salt, pepper, bay leaves, and canola oil.

According to an article on “The Short History of Gumbo” by Stanley Dry, “the name derives from a West African word for okra. The use of filé (dried and ground sassafras leaves) was a contribution of the Choctaws and, possibly, other local tribes… Roux has its origin in French cuisine, although the roux used in gumbos is much darker than its Gallic cousins… In 1803, gumbo was served at a gubernatorial reception in New Orleans, and in 1804 gumbo was served at a Cajun gathering on the Acadian Coast.”

“I take immense pride in my locally inspired dishes, and I love that students look forward to them,” said Chef Shields.

For more information about Tulane Dining, visit https://diningservices.tulane.edu/