gumbo for a large crowd

Is the gumbo the main course or an app?

For a main course, I allow 12 oz per person. Some use more rice than others and some get seconds. Usually works out fine. I wouldn't go less than 10 oz per person.

We did a 125-135 serving gumbo for the A&M game. We estimated using 12oz servings.

Foundation measurements:
12 gallons of gumbo
8 cups x 8 cups for the roux
15 lbs of Trinity (2.25x1x1 Onion, celery, bell pepper ratio)
10 lbs smoked sausage
15 lbs chicken

then you can do whatever flavor variations off the base amounts

Cooked 10 lbs of rice to serve

This is from the Recipe Book above. The measurements work well. They were extrapolated from a Prudhomme recipe.


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
garlic, didn't measure
@20 bay leaves
Black pepper, salt, and red pepper to taste
2 small jars of file'
13 lbs Andoullie 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.)

Method:
We made the roux in 2 batches and sautéed 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. This made @50+ quarts.

quote:

---

From which one of PP's recipes did you extrapolate that recipe, Oteece?

---

I have no idea...did it about 4 to 5 years ago. Probably a chicken and sausage version in the La Kitchen book . I used it to develop the volumes for roux, veggies, stock and meats.

I'm going to have to look because the chicken and andouille gumbo I use in that cookbook doesn't have bay, okra or file cooked in it.

GG , turn to page 208 of La Kitchen. Paul's "Cajun Seafood Gumbo with Andouille Smoked Sausage" is the recipe from which I extrapolated my volumes . ( found my notes in the book).

A 128 ounce La. gallon goes further than those 72 ounce Ms.gallons tho.