Gumbo
Serves 60, in 18" magnalite pot

10lbs boneless skinless chicken thighs (baked/grilled till drier than you’d want)
5 lbs smoked sausage (andouille/traditional smoked ratio is up to you)
5lbs of yellow onions
1 bunch of cellery
3-4 bell peppers
8-10 cloves of fresh garlic
6qt chicken stock or equivalent in better than boullion

3 cups of flour
1 cup bacon grease and/or duck fat, 1 cup butter/ghee

4 pounds of rice
1/2 stick of butter per pan (I use 2 hotel pans)
add boiling water to hotel pans, cover with foil
bake at 350 for 40-45 minutes

This is more of a grocery list and reminders than a recipe, season how you like. I add water to “fill” the pot after transporting to the serving location.

Citica8

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Posted by Stadium Rat

Metairie

Member since Jul 2004

9575 posts

Posted on 1/23/24 at 12:09 pm to Stadium Rat

This is copied from their FB page. Does not list any Ro-Tel

Kartchner’s Boudin Dip

Ingredients
• 1 lb cold Kartchner’s boudin
• 1 tablespoon Kartchner’s All-Purpose Seasoning
• 8 oz cream cheese softened
• 8 oz sour cream
• 1 cup shredded cheddar cheese
• 1/4 cup green onion chopped and divided
• Favorite chip for dipping

Instructions
1. Preheat oven to 350 degrees F. Spray a 9x5 baking dish with cooking spray, then set aside.
2. Prepare boudin by removing casing and crumbling into small pieces. Once crumbled, set boudin aside.
3. Using a stand mixer (or a hand mixer + large bowl), mix cream cheese and sour cream on medium speed until smooth, about 5 to 7 minutes.
4. Add cheddar cheese, half of green onions, and boudin to bowl, then use a spatula to thoroughly mix all ingredients together.
5. Pour dip into prepared baking dish, spreading out and pressing it into an even layer.
6. Bake dip for 30 minutes or until cheese is melted and bubbly.
7. Serve immediately with remaining green onion garnished on top.

Poster: haricot rouge

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