Gumbo for a crowd

allison templin

By
@penny134

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


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Serves:

15-20

Prep:

30 Min

Cook:

30 Min

Ingredients

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
1
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

1
boil a 3lb chicken and de-bone and shred after its cooled.
2
chop onions and celery and sweat them in butter til translucent. slice the smoked sausage and brown for about 5 minutes.
3
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 .
4
When you have finished making the roux, stir in the sweated onion and celery and the garlic.
5
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.
6
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.
7
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.

About this Recipe