Gumbo for 50 Help

Here's the Gumbo Calculator.

It's incomplete, but it should help. It's a direct download from Dropbox.

Just did it. It actually would have fed more than 50. There was way more drinking than eating going on for the function we were at. Plus there was other food. Had a good bit leftover. It would probably have fed 50 hungry dudes easy, or 100 of a mixed crowd drinking and snacking.

(6) Rotisserie chickens
(5) lbs smoked sausage
(12) medium yellow onions
(6) bell peppers
(4) bunches of celery
-several cloves of garlic
-not sure on how much roux I made but guessing a few quarts
-4ish gallons of stock


Got the roux started in a big black pot then finished in the oven till it was dark as hell. Cooked the onion for a while in it, then added the bell peppers and celery. Roasted the carcasses of the deboned chickens for about an hour. Made about 4 gallons of stock with it and the vegetable trimmings. Added the roux/trinity by the spoonfulls till I got the consistency I wanted. Added the meat. Turned out great

It's either a 16 or 18 quart roaster. We had about 6 gallons of gumbo and it held about 4 gallons of it.

Recipe for 50 quarts of gumbo from the Recipe Thread...you'll want to cut it in half or by 2/3's. Have fun.

Large Chicken and Andouille Gumbo Recipe for a crowd
Here's one we whipped up Friday afternoon for a Booster Club event. Worked out well, so someone might be able to use it if they need a shite load of gumbo.
30 quarts 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 okra, fine diced
garlic, didn't measure
@20 bay leaves
Black pepper, salt, and red pepper to taste
2 small jars of file'
13 lbs Andouille and smoked sausage (we had 10lbs smoked and 3 lbs. of Jacobs) sliced and then cut into 1/4's
40 lbs of chicken, cooked and deboned, then sliced into 1/4 inch chunks (I roasted 30 lbs of hips and floured and fried 10 more lbs. Took the skin off of all beforehand.)
Procedure
1 We made the roux in 2 batches and sauteed all vegetables in the roux. The rouxs were dark chocolate and turned black as we hit them with the veg. mixture (trinity plus okra, garlic came a bit later)...made for a pretty gumbo. We browned the sausage beforehand (I used an oven) to render the fat, then set it aside. Added the roux and veggies to the stock and brought to a boil, then reduced to a simmer. Added the sausage and went 30 minutes. Added the chicken and went another 30 minutes. After this, we added the green onions and parsley and cut the fire. Added the file' at this time. We began to add seasonings when we added the sausage...I didn't measure but just seasoned to taste. The product sat for about two hours before we reheated and served. The texture and taste were very good.
Yield: 50+ quarts

treedawg's gumbo recipe 3x

Any suggestions on how much rice I should need?