Why not...

This one feeds 20-25:

Make your dark roux -- I make a butter roux with 4 sticks of unsalted butter and about 4 cups of flour, but you gotta baby this even more than a normal roux unless you use clarified butter.

Add and sautee

2 large yellow onions, diced
1 red bell pepper, diced
1 green bell pepper, diced
4 stalks of celery, diced

4-5 toes garlic, minced

2 gallons of chicken stock (make your own with the roasted bones from your chicken)
Tony's to taste
Black pepper to taste
Kosher salt, if necessary (doubtful)
1 tsp. chili powder
Thyme
Parsley
3-4 bay leaves

Let stew 60-90 minutes

2 lbs smoked andouille (rendered and drained)
1 lb spicy smoked sausage (rendered and drained)
Meat from two smoked or roasted chickens
1 bunch of green onions

Let stew 30 minutes

Serve with hot sauce to taste

This post was edited on 11/3/10 at 1:30 pm

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Posted by Gris Gris

OTIS!NO RULES FOR SAUCES ON STEAK!!

Member since Feb 2008

47475 posts

Posted on 11/3/10 at 12:24 pm to GeauxldMember

I made 18 quarts last week and will be making more than that this weekend.

I have a few questions.

Why would you put chili powder in gumbo?

Also, I know many people cook the crap out of their gumbo which isn't necessary. In your recipe, the sausage is rendered and drained and then it's cooked for an hour to an hour and a half AGAIN in the gumbo. Doesn't it get dry?

I add the meats last. The veggies are cooked in the roux and then I let the roux and the stock simmer for about an hour. Then, I add the cooked chicken meat and the sausage or andouille and get it to a simmer for about 30 minutes. The sausage has not already been rendered. I take all the grease off the top, stir in fresh chopped green onions and it's ready. The sausage is nice and moist and the chicken meat isn't cooked to death and getting all stringy.

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Posted by nrtiger

Paradise

Member since Nov 2003

1337 posts

Posted on 11/3/10 at 4:10 pm to GeauxldMember

Thanks Geauxld

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Posted by Kim Jong Ir