10 gallon cast iron GUMBO

How many people are you cooking for? Find a recipe from here or real Cajun's on YouTube, copy their recipe then scale it to fit your 10 gallon pot.

I don't have my recipe on hand for a larger gumbo as I make gumbo mostly in Abu Dhabi, Bangkok or Jakarta for myself or a few friends when I travel. When I come home to Lafayette, I eat mom's or eat out.

For your 10 gallon pot go off these amounts: You will have a few extra things as you never want to run out of anything or short change your gumbo. This will serve 50-60 real Cajun Baws (Jethro Bowls) or 80+ for pansies eating in small bowls.

Meat

15 pounds of boneless skinless chicken thighs or 10 baked then deboned chickens (2.5-3 lbs. each). 8-10 pounds of any combination of Smoked Sausage, Andouille, Tasso and smoked Turkey necks

Trinity- 10 med. brown onions, 5 med. bell peppers, 8 stalks celery chopped, 1 cup Garlic mashed/chopped

Onion Tops- 5 bunches chopped

Stock/Water (Make before you start your gumbo)

Start your gumbo with around 800oz of stock made from mix of chicken stock and water boiled with bones of chicken you cut up for the gumbo plus ends of onion, onion tops, bell pepper, garlic, carrots, etc.

12-15 boxes of chicken stock (30oz. boxes) and 4 gallons of water. Just play with it, start with 10 boxes of stock and 2.5 gallons of water with the chicken bones and peelings from veggies. Boil a while and add more stock or water as you like it.

Roux

3- 32oz. jars of dark roux of your favorite brand. If you will make your own roux, then 13 cups flour to 10 cups oil or butter (your preference).

Seasoning- 3/4-1 cup of Cajun Seasoning. I use my own blend. Adjust as you might need more or less. Can add some hot sauce, up to you. I use Cajun Chef or Louisiana.

Salt/other- Add salt to taste, but do that after you put the Cajun Seasoning as you know most of those are too salty, and of course feel free to add other things like Thyme.

Brown the sausage in oil, take out, cook the trinity, add small amount of stock, add roux, blend, add more stock then blend the rough good, add sausages back in, then add the rest of your stock to what level you need before adding your chicken later. Stir in Seasoning, wait a few minutes and taste, then add some salt, let cook for a while, then add chicken, continue cooking then at the end season to taste and add onion tops.

I made a 12 gallon gumbo for a wedding a couple weeks ago. Here's the ingredients I used.
Roux
10 cups flour, 8 cups oil
Seasoning
15 pounds diced onions
10 pound diced bell pepper and celery
1 8oz jar garlic
1 baby food jar file
4 bunches of parsley and green onions
Salt and Pepper to taste
Protein
15 lbs smoked sausage
10 lbs andouille
10 lbs of diced chicken thighs ( I seasoned them heavily with cajun Seasoning before I browned them)
Meat from 5 rotisserie chickens
Stock
I had 5 gallons of stock
Bones from 5 rotisserie chickens
12 pieces of turkey neck (maybe 4 whole necks)
Trimmings from all the vegetables

Look up Donald Link's Fried Chicken and Andouille Gumbo recipe online. It's the best I have ever had.

Right at fifty pounds.

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I was going to start a thread documenting my large gumbo 4 gallons. It can be scaled up and down. I’ll post it from my desk later

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Let's see it

Made one today

Started by browning 18 pounds of smoked sausage



Made a roux with sausage drippings plus 4 cups oil and 7 cups flour



Added 10 pounds chopped onions, 1head celery, 8 bell peppers



Added several gallons of water and 24 oz of chicken base, then 35 pounds of smoked chicken thighs, 1/2 cup or more granulated garlic and creole seasoning



Cooked for an hour or 2 and added sausage back in



Turned out nice, first big gumbo for me

First time doing it like that, there were some specks of black gratin left over from the sausage , but did not have any burnt taste in the gumbo

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How did it compare to your previous batches?

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I liked it, but by the time is was done, I had been around it all day and could not give an honest opinion, nothing but great reviews from those that ate it, but you kind of expect that
I have some in the fridge and in a day of 2 will give it a true objective assessment