UBS In Person Cooking Class: Classic Louisiana Cajun Gumbo

*Class is In Person* Join our tasty class today for some finger-lickin cajun food! Learn to make Gumbo in honor of National Louisiana Day! NOTE: This event is for UBS employees only. Be sure to register using your ubs.com email address. This event is optional and not firm-mandated. Please note our attendance policies: Sign Ups: Eventbrite sign-ups are limited to two in-person class sign ups per week per person. No-Shows: Please cancel if you are unable to attend or you will be marked as a ‘no show’. After five no-show’s without notification, access to further classes will be paused for 30 days. Cancellations: Cancellations made more than 24 hours before the scheduled class will be refunded the class fee and applicable taxes, no refund can be issued on Eventbrite fees. Cancellations made within 24 hours of the class are non-refundable. Chicken, Sausage and Shrimp Gumbo Serves 4; Brian Gwinner Roux: ⅔ cup vegetable oil 1 cup AP flour Gumbo: 1 cup diced celery 1 cup diced green bell pepper 1 cup diced yellow onion ½ cup chopped green onions ⅓ cup chopped parsley 2 tablespoons minced garlic 1-2 tablespoons Cajun seasoning, use a no salt version 6-8 cups homemade chicken stock 3 tablespoons olive oil 12 ounce package andouille sausages , sliced into rounds 1 lb boneless, skinless chicken thighs, diced into medium chunks 1 lb shrimp, 16-20, peeled and deveined • In a large, heavy bottom stock pot combine flour and oil. Cook on medium-low heat, stirring constantly for 30-45 minutes. This part takes patience--when it's finished it should be as dark as chocolate and have a soft, "cookie dough" like consistency. Be careful not to let it burn! Feel free to add a little more flour or oil as needed to reach this consistency. • In a separate skillet on medium-high heat, add olive oil, and place the sausage slices in one layer in the pan. Brown them well on one side, about 2 minutes, and flip each over onto the other side to brown. Remove to a plate. • Season the chicken with kosher salt and black pepper and place in the skillet, in a single layer, and brown on one side. When deeply browned, 3-4 minutes, flip and brown on the other side. Remove to the plate with the sausage. Turn the skillet down to medium. • To the skillet, add onions, peppers and celery. Season with kosher salt and fresh cracked pepper. Cook until soft and translucent, about 5 minutes. • Add garlic, cook for 30 seconds, and add in cajun seasoning. Cook, stirring continuously, for 1 minute. • Add in chicken stock, chicken, and sausage. Turn the heat up to high to bring the stock up to a boil, when the gumbo boils, reduce the heat to a simmer, about medium low. When the gumbo is simmering, gradually whisk in the roux; bring to a simmer. • Add in the shrimp and gently poach. Cook until the shrimp are just cooked through, slightly firm and opaque througout. Remove from heat. Taste and season if needed. Serve with white rice and garnish with scallions.