Gumbo for a crowd
By
allison templin
@penny134
7
I can always get all my kids and even some of their friends to the house with this recipe!
Ingredients
-
1 cvegetable oil
-
1 call purpose flour
-
1 largeonion diced
-
1 pkgcelery stalks chopped
-
1-2 tspminced garlic
-
28 oztomato sauce
-
2-15 ozcans hunts fire roasted tomatoes with garlic
-
1whole chicken boiled and deboned
-
54 ozpkg eckrich smoked sausage
-
2 pkgfrozen extra large shrimp (about 60)
-
1 lbokra either fresh or frozen
-
4 pkgknorr homestyle chicken stock tubs
-
1/4 ctony chachere's cajun seasoning (green label)
-
8-10 ccooked rice cooked in chicken stock if desired (i use minute rice)
How to Make Gumbo for a crowd
- boil a 3lb chicken and de-bone and shred after its cooled. i usually boil and debone the chicken and chop all the veggies the day before so all i have to do is throw everything together the next day.save your chicken broth. also slice the smoked sausage the day before.
- 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 3 to 4 cups of chicken stock and stir till it blends in. Then add the fire roasted tomatoes and tomato sauce. Keep at a low simmer.
- Drain the grease off the smoked sausage and stir in. Add the shrimp, okra and chicken.Add chicken stock as needed to bring it to the desired consistency. We like ours a little thick.
- Add the Tony Chachere's. You can add more if not spicey enough.Add salt to taste to bring out the flavors. Let simmer till the shrimp and okra are done. About 5-10 minutes. Enjoy over rice. Makes about 8-10 quarts.
