Gumbo Recipe for Large Group

Search (many good ones are posted here), then just multiply the ingredients by 5 or so.

In determining the quantities, decide how many ounces you will need per person. I do that and then pad it just a wee bit. I use an average quantity between women and men and children, if they are included. I also measure the liquid content of the bowls I will use in making those determinations. Another factor I consider is whether they are serving themselves or being served in which case you control the bowl content. Some like lots of rice and some more of the gumbo. Some take all the meat and some take lots of juice and meat, so serving them is usually the best option if that's workable. It's easier to come up with the amount you need to make.


I simply mulitiply my usual recipe to suit the amount I need. Gumbo works well that way.

Double this recipe


- 3 baking hens
- 2 lbs of smoked pork sausage (Chop's in Broussard)
- 2 lbs of fresh pork sausage
(Chop's in Broussard)
- 1 lb smoked turkey necks (Billeaud's in Broussard)
- 3 large yellow onions
- 4 green bell peppers
- 1 bunch of celery
- 10 - 12 cloves of raw garlic
- (optional) 16 oz container of raw oysters w/juice
- 1 or 2 handfulls of chopped curley parsley
- 2 bunches of green onion
- 2.5 jars of dark roux (sometimes I make it from scratch, but I really do not see a big difference)
- 3 boxes (24oz?) chicken stock
- water
- 35 qt pot

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- Cut chicken into sections
- Season individual chicken pieces with McCormick's season all and Louisiana Hot sauce
- Slice smoked sausage into bite sizes pieces
- Melt down roux on low heat
- Add chopped onion, bell pepper, celery, half of green onions, and garlic to pot.
- Stir until roux is mixed in with vegatables
- Add sliced smoked sausage, seasoned chicken, turkey necks and chicken stock to pot.
- Add water until about 8 inches to top of pot
- Bring to boil (lid halfway covering. Watch out for boilover)
- After 1.5 hours, add fresh sausage
- Boil 1 hour (lid halfway)
- Turn off heat
- Add rest of green onions and parsley.
- Let cool or eat
- Reheat next day. It will be better the next day. I promise.

Sugar Trace South