gumbo by the gallon

I used FROZEN okra in the recipe. And it isn't a gumbo party until a random Santa shows up! Continue to cook roux, stirring constantly, until it is the color of dark mahogany, about 30 to 45 minutes. Bring to a boil, reduce heat and simmer for 30-45 minutes to make a stock. You can simmer it for longer if you so desire. Saute the veggies. For a thin, light sauce use 1 liter . Throw in some shrimp. You should proceed with the next step when the sauce does have a body to it. For a gumbo I use about a 1/4 to 1/3 cup of flour per gallon of gumbo. Cook over medium-high heat until tender. Cook, stirring frequently, until the garlic is fragrant, 2 to 3 minutes. I use shrimp,snow crabs and king crab . Large Chicken and Andouille Gumbo Recipe for a crowd Ingredients: 30 qts chicken stock (we made our own) Dark roux made from 12 cups each of flour and Canola oil 10 lbs onions, fine diced 6 bell peppers, fine diced 3 bunches of celery, fine diced 6 bunches green onions, fine chopped 2 bunches flat leaf parsley, minced 5 lbs orka, fine diced T. Turkey and Andouile sausage gumbo is probably the most popular gumbo. 713-759-2001. Afterward, you serve the dish with rice and cornbread. Cook roux, whisking constantly, until it turns a rich mahogany brown color. Once the roux is formed, stir in the chicken and andouille so they are coated with the roux. A traditional recipe calls for three quarters of a cup of white rice per person for gumbo. In a heavy bottomed skillet, heat 2 tablespoons of oil, add the okra and saut over medium high heat for about 10 15 minutes or until all the "ropiness" is gone. The quality of the seafood matters in this recipe. Add the liquid. Stir in cajun seasoning, to taste. seafood.). Chicken katsu curry is a traditional Japanese dish originally inspired by Western cooking. Bring to a boil, and season to taste. Can chicken and sausage be added to this recipe? Meat - 3 bone-in chicken thighs, 1 lbs andouille, 1 lbs shrimp. The result will be a lusciously hearty stew packed with Creole spice. Fil powder can be found in most spice sections of large grocery stores (most likely Zatarans brand of gumbo fil). There are other kinds of rice that you might want to try out for gumbo. Simmer soup over low heat for 1 hour; mix in 2 teaspoons of file gumbo powder at the 45-minute mark. Transfer the sausage to a plate. Zydeco Louisiana Diner has been serving up South Louisiana home cooking in Downtown Houston since 1988. Add about 1/4 of the green onions to let them cook down. Please refer to my disclosure page for more information about these affiliate programs. Your email address will not be published. Reserve the remaining green onion for garnish. , If you cant find one of the seafoods, consider adding proportionate amounts of the other two. A convenience store next door to an elementary school in Pensacola's Ferry Pass area serves the best gumbo you've never had. Once hot, add the chopped veggies. As you probably have gathered, I love making comfort food style recipes that use lots of fresh produce and real ingredients. Blend well. 8253 Gulf Freeway. Saut until vegetables are tender, about 8 to 10 minutes. If the sauce is too thin, continue cooking it for another 5-10 minutes. Add to Cart-+ Louisiana Fish Fry Gumbo Base 5 oz - Pac. The river parishes hug the banks of the Mississippi River between Baton Rouge and New Orleans, and it is here that the soul of authentic Cajun gumbo resides. Hey there, Barb! You will know when the roux is done when it has the color of a Hershey's milk chocolate bar. Set chicken aside. Add the sauted okra and cook for 10 more minutes. During this process, allow the vegetables to stick to the bottom of the pan a bit, then scrape the bottom with a metal spoon or spatula. How many servings are in a gallon of gumbo? - Sage-Answer Brown the sausage. To make a roux, combine the all-purpose flour and butter in a saucepan (a smooth free from lumps mix of the butter and flour). Brown rice is another option that you might consider for gumbo. You'll find the full recipe below with step-by-step instructions, but here's what you can expect when you make this top-rated recipe: Great gumbo starts with roux, a flavorful thickening agent made from equal parts fat and flour. Reserve the remaining green onion for garnish. Weve used both of these methods, and it just depends on how much were reheating to determine which one. The darker the roux, the richer the flavor! With time and patience, the roux should develop to the color of milk chocolate, resulting in a more flavorful and authentic Cajun gumbo. The typical amount of gumbo made in one recipe without doubling it is between 3 and 4 quarts. In a pan over medium heat, saute the white or yellow onion and celery with about 1/2 tablespoon butter. When I cook gumbo for my annual Christmas party (about 50 people), I use three whole chickens, three packs of sausage, and two packs of tasso, and the rest of the recipe is multiplied in the recommended way that I just mentioned. 10gal Cast Iron Pot Burner Stand | Agri Supply 78097A (This is similar to 20 quarts or 5 gallons of Gumbo). This recipe makes quite a lot but it also freezes really well. The simplest definition of gumbo is a soup made by simmering meats, seafood, vegetables and spices in a thickened stock. Then, you add tomatoes, parsley, thyme, bay leaves, black pepper and salt. or 2 cups of roux for this recipe, so use 1 cup oil and 1 cup flour.). In this recipe, we explore the hows and whys so you can create your individual masterpiece. Add crabs and fry for about 15 minutes on medium heat. http://www.bigcbbq.com/homemade-potato-salad/. Store them in the fridge in a sealable food container. The gumbo can be served immediately or the day after (which is when it tastes best). And these are great tips. For a heavy sauce or gravy use 1 quart stock: 6 oz roux. Add flour, and cook over medium heat, stirring constantly, 20 to 25 minutes, or until roux is chocolate colored. To make your own Cajun seasoning for this recipe, combine 1 1/2 teaspoon paprika, 1 1/2 teaspoon garlic powder, 3/4 teaspoon ground black pepper, 3/4 teaspoon onion powder, 3/4 teaspoon dried oregano, and 3/4 teaspoon dried thyme. The gumbo can be frozen or refrigerated and many people like it better the next day. 4. As an Amazon Associate, I earn a commission from qualifying purchases. The Arena Media Brands, LLC and respective content providers to this website may receive compensation for some links to products and services on this website. So, for larger parties, a 20-quart gumbo pot will feed up to 20 people. Usually use 20 lbs. It is definitely in my top favorite meals of all time! Amenities: (228) 575-5090. 9th Ward Gumbo Gallon 9th Ward Gumbo Gallon 1 Gallon of 9th Ward Gumbo, comes with 2 quarts of rice. To freeze, allow it to cool completely and store it in a freezer safe container (separate from the rice) for 2-3 months. If you give them a heads up, you can have them special order the ingredients you need, too. Add garlic and simmer until aromatic. Bring to a boil. This recipe will yield about six entrees or ten to twelve appetizers. Make sure its sealed tight because those onions will stink up your fridge.Chop the garnishes, too. Cook the vegetables for about 5 minutes, until they are almost fork-tender. Measure out your water and stock. Heat the oil in your gumbo pot over medium heat. Even so, gumbo does more to bring us together than divide us, as queen of Creole cuisine Chef Leah Chase said, There've been a lot of problems solved in that dining room over a bowl of gumbo.. Serve over hot cooked rice. This stew pot has a 10-gallon capacity and comes with two handles for easy lifting. Instead of boiling the lobster, you sear it in a pan. Just reduce the amount of salt you add while tasting at the end. Some folks will serve this for a Thanksgiving Gumbo. Add the Seasonings - Add bay leaf, thyme, basil, cayenne, salt, and pepper. Okra should be added during the last 30 minutes of cooking to keep its texture and to help it thicken the gumbo properly. Drain on paper towels, reserving drippings in Dutch oven. Flavorful and hearty gumbo is perfect with basmati rice for a cozy winter warm-up or perhaps even a rockin' summer social. 5 pounds small shrimp, peeled and cleaned*. Cajun Gumbo Mixes | Order Online - CajunGrocer.com French Fries topped with Slow Smoked Brisket, Shredded Cheese, Twisted BBQ Sauce . Here are eleven tips to make the best barbecue ribs you will ever eat. Celebrate Mardi Gras with a bowl of Cajun chicken gumbo. Also, please, please dont make substitutes in this recipe unless otherwise specified. Nothing tastes better on a cold winter day. The beginnings and ends of gumbo are ever-evolving. All About Gumbo and a Seafood Gumbo Recipe - Honest Cooking If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Now you have time to pop in a movie and wait a couple of hours while your gumbo cooks down. Simmer - Stir in 4 cups of the reserved chicken broth. I hope you and yours get to enjoy it throughout the fall and winter months, too. If using rotisserie chicken, pick the meat and shred (about 4 cups); discard the skin and bones. If you give it a try, will you let me know how it goes? Gumbo is often made in bulk, as the roux is such a labor of love so serving groups of people is ideal! In 1856, Louisa May Alcott wrote a short story called Little Women, based on her childhood experiences growing up in Concord, Massachusetts. Add salt, Tabasco, pepper and garlic powder and simmer, covered, on low heat for about 1-1/2 hours. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site. But the seafood stock obviously adds more flavors of the sea to this recipe and is a great addition if you can find it, which it sounds like you can! 4 sliced, white and green parts green onions, 1/4 bunch stems and leaves flat leaf parsley, 1 lb cut into 1/4 inch slices smoked sausage. Make sure to have extra chicken stock and roux on hand so that you can thin or thicken the gumbo as needed. The main difference between jambalaya and gumbo is the role of rice and the presence of roux. Your comment absolutely made my day! Can I reheat the gumbo? This gumbo recipe was so delicious, even the big man in the red suit loves it. Your email address will not be published. Delicious! Pensacola convenience store serves homemade gumbo by the gallon "Some of these guests were born and raised Louisianans and they gave their approval as well! Other questions:subscriberservices@theadvocate.com. Twenty pints or 5 gallons of Gumbo. If you love green onions, add more! Credit: Photo: Julia Gartland; Food Styling: Barrett Washburne; Prop Styling; Anne Eastman. andouille sausage, cut into 1/4-inch-thick slices, Chicken-Andouille Gumbo with Roasted Potatoes, Andouille Sausage and Smoked Chicken Gumbo Recipe. Okra: Okra is often added to gumbo in lieu of chicken and sausage in central and northern parts of Louisiana. This Authentic New Orleans Gumbo is made with a dark roux, vegetables, chicken, sausage, and shrimp, and served over rice. Let cook for 1 hour. Here are some tips and tricks of how to find these ingredients near you: Whatever you do, please do not purchase imitation crab or canned crab for this recipe. Tomatoes:Tomatoes are more common to Creole gumbos (which is a variation of gumbo with richer ingredients like butter and seafood, adapted by the French). A good rule of thumb is 2 cups of gumbo per guest. When the gumbo is done, you serve it over white rice. If you are a fan of the vegetable, add 8 ounces okra cut crosswise into 1/4-inch pieces to the pot when the garlic mixture is added. "Some people like to add fil powder. Meanwhile, thinly slice 1/2 bunch scallions and cook white rice for serving if desired. Toss in the onion, celery, plus green bell pepper once the roux has reached a deep chocolate brown color. (This is similar to 4 quarts or one gallon of Gumbo), Taking a basic Gumbo recipe, here are the exact amounts for 10 people, To feed a crowd of 20 people, serve 40 cups of Gumbo. This can take 30-45 minutes, just depending on how warm your skillet gets and how comfortable you feel cooking it. Description Get a gallon of our Famous Seafood Gumbo and make dinner a memorable event. Cook until it turns a dark brown. Add all remaining ingredients except chicken, rice, and hot sauce and bring to boil. Makes 12 servings. The roux changes color based on the warmth and components used; hence it could take a long time to make this step. The flour and oil are cooked and stirred together for about 30-45 minutes until it becomes dark brown almost like mud, or chocolate and the consistency of dough. Here is my favorite Jambalaya recipe! For a gumbo I use about a 1/4 to 1/3 cup of flour per gallon of gumbo. I hope you enjoy it! Once the oil is hot, a tablespoon at a time slowly add the 1/2 cup flour to prepare the roux, stirring constantly. That's just a general rule of thumb I use to get the consistency I like. Extra meat $1.25. Gradually add a third of the flour, stirring constantly with a wooden spoon, and cook, stirring constantly, 30 seconds. If you are making this recipe for more than six to eight people, take whatever number you are cooking for and divide by eight. How Much Gumbo per Person [4-50 folks and Recipe Amounts] - One Pot Meals Fil powder adds herbal notes and thickens the gumbo a bit. The best sausage, of course, comes from a local butcher that makes their own, but if you do not have access to one, any of those brands (or your favorite) will suffice. Your email address will not be published. This stand is equipped with a 95,000 BTU 10-inch burner and a 6-inch windshield to protect your flame. The smell is intoxicating and really sets the scene for your gumbo party. Marigny9: THE best fried chicken (get it a la cart) and gumbo in town. Add it at the same time as the other vegetables. Big-Batch Seafood Gumbo recipe | Where NOLA Eats | nola.com The roux must be stirred continuously to prevent burning. Until then, here are two recipes to help you out. Brown rice is actually a whole grain rather than just being broken down into individual grains. Cook the Sausage - Add cooked okra, tomatoes, and sliced sausage. Some people like thick gumbo and some like thin. Add the flour and, over a medium high fire make a dark brown roux. Making your own stock will save money and boost flavor! And you know what? Wind shield: 6 In. Find out how to make gumbo, the beloved Cajun-Creole dish. Serve: Taste and season with more kosher salt as needed. We love a second day gumbo, too. The late famed chef Paul Prudhomme created "Gumbo Ya-Ya" which can now be found at Mr. B's Bistro in the French Quarter and is a local favorite. Add 4 tablespoons unsalted butter, the remaining 1/4 cup neutral oil, and 1/2 cup all-purpose flour. The roux is what adds the deep, rich flavor to the gumbo, and it gives it its thick texture. Get our best recipes, grocery finds, and clever kitchen tips delivered to your inbox. Linda will not condone my adding of chicken stock to a seafood Gumbo. I always recommend starting out slowly because a burned roux cannot be used. I personally love tomatoes in gumbo because it adds a savory umami flavor and a natural thickener that replaces okra. Bulk Orders Special Menu To Go - Zydeco Louisiana Diner document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); In my kitchen, we're all about approachable recipes that are great for sharing.