gumbo for a crowd

Name: Gumbo for a crowd
Prep time: 1 h
Cook time: 30 min
Yield: 15
Ingredients: 1 cup(s) vegetable oil; 1 cup(s) all purpose flour; 1 large onion diced; 1 package(s) celery stalks chopped; 1-2 teaspoon(s) minced garlic; 28 ounce(s) tomato sauce; 2-15 ounce(s) cans hunts fire roasted tomatoes with garlic; 1 - whole chicken boiled and deboned; 54 ounce(s) pkg eckrich smoked sausage; 2 package(s) frozen extra large shrimp (about 60); 1 pound(s) okra either fresh or frozen; 4 package(s) knorr homestyle chicken stock tubs; 1/4 cup(s) tony chachere's cajun seasoning (green label); 8-10 cup(s) cooked rice cooked in chicken stock if desired (i use minute rice)

(2 RATINGS)

61 Pinches 2 Photos

allison templin

Trinidad, TX

Updated on Apr 30, 2012

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

Rate

prep time 1 Hr

cook time 30 Min

method ---

yield 15-20 serving(s)

Ingredients

1 cup vegetable oil
1 cup all purpose flour
1 large onion diced
1 package celery stalks chopped
1-2 teaspoon minced garlic
28 ounces tomato sauce
2-15 ounces cans hunts fire roasted tomatoes with garlic
1 - whole chicken boiled and deboned
54 ounces pkg eckrich smoked sausage
2 packages frozen extra large shrimp (about 60)
1 pound okra either fresh or frozen
4 packages knorr homestyle chicken stock tubs
1/4 cup tony chachere's cajun seasoning (green label)
8-10 cups cooked rice cooked in chicken stock if desired (i use minute rice)

How To Make gumbo for a crowd

Step 1

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.

Step 2

chop onions and celery and sweat them in butter til translucent. slice the smoked sausage and brown for about 5 minutes.
Step 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 .
Step 4

When you have finished making the roux, stir in the sweated onion and celery and the garlic.
Step 5

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.
Step 6

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.
Step 7

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.
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