Gumbo for a crowd

allison templin


I can always get all my kids and even some of their friends to the house with this recipe!

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30 Min


30 Min


1 c
vegetable oil
1 c
all purpose flour
1 large
onion diced
1 pkg
celery stalks chopped
1-2 tsp
minced garlic
28 oz
tomato sauce
2-15 oz
cans hunts fire roasted tomatoes with garlic
whole chicken boiled and deboned
42 oz
pkg eckrich smoked sausage
2 pkg
frozen extra large shrimp (about 60)
1 lb
okra either fresh or frozen
2-32 oz
cartons chicken stock (you won't need all of it)
1/4 c
tony chachere's cajun seasoning (green label)
8-10 c
cooked rice cooked in chicken stock if desired (i use minute rice)

Directions Step-By-Step

boil a 3lb chicken and de-bone and shred after its cooled.
chop onions and celery and sweat them in butter til translucent. slice the smoked sausage and brown for about 5 minutes.
in a big stock pot (I use a 16 quart one) start making the roux using the oil and flour. cook on low heat stirring constantly to prevent burning till its a dark copper color. This takes about 20=30 minutes. DON"T RUSH IT!!! If it burns, throw it out and start over .
When you have finished making the roux, stir in the sweated onion and celery and the garlic.
Add the tomato sauce and the fire roasted tomatoes next. It will be very thick.Add about 2 or 3 cups of the chicken stock to thin it out some. Add the okra. Keep at a low simmer.
Drain the grease off the smoked sausage and stir in. Add the shrimp and the chicken.Add chicken stock as needed to bring it to the desired consistancy. We like ours a little thick.
Add the Tony Chachere's. You can add more if not spicey enough. Let simmer till the shrimp and okra are done. About 5-10 minutes. Enjoy over rice. Makes about 8-10 quarts.

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