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Started By
Message
Need Large Quantity (125 gallon) Gumbo Recipe and Advice
Posted on 1/21/15 at 7:09 pm
Posted on 1/21/15 at 7:09 pm
I am going to be making 125 gallons of chicken and sausage gumbo for a fundraiser the last weekend of January. I have access to several so called large recipes (20-50 quarts) that I can use as a base and multiply the amount of ingredients but sometimes multiplying recipes out does not work. Any thoughts on multiplying the smaller recipes out? Does anyone have a recipe for a much larger quantity?
For cooking the gumbo I have two options. I can use my two 40 gallon tilt skillets and do it in 2 batches each or I can use a 250 gallon crawfish pot and do it in one cooking. Any thoughts on which cooking method to use?
TIA
For cooking the gumbo I have two options. I can use my two 40 gallon tilt skillets and do it in 2 batches each or I can use a 250 gallon crawfish pot and do it in one cooking. Any thoughts on which cooking method to use?
TIA
8
Posted on 1/21/15 at 7:13 pm to Ambassador
Yeah, make the roux, then cook in the tilt skillets.
It's easy as hell to cake up roux in the crawfish pot, and burn a hole right through the bottom of it.
Sounds like a hell of a good time, lemme know if you need any help!
It's easy as hell to cake up roux in the crawfish pot, and burn a hole right through the bottom of it.
Sounds like a hell of a good time, lemme know if you need any help!
Posted on 1/21/15 at 7:16 pm to Ambassador
go heavy on the proteins. the bigger the gumbo the faster the meat seems to disappear. i've 'multiplied recipes' in the past and usually was left with a bunch of broth 2/3 of the way down.
regardless, write down everything you do so you can adjust the next time.
regardless, write down everything you do so you can adjust the next time.
Posted on 1/21/15 at 7:22 pm to Houma Sapien
quote:
go heavy on the proteins.
Also one more suggestion. Cut the protein, and sear before cooking in the gumbo. Grill lightly with Tony's sprinkled on. Helps spread the love with smaller pieces, doesnt shred, tony's soaks up the oil, and tastes fantastic.
Posted on 1/21/15 at 7:24 pm to Jambo
Should be a lot of fun and we should have plenty of help but let me know if you are going to be in the West Monroe area.
I had not thought about burning a hole through the pot. One of the large recipes I have is from the Army cookbook. They tell you to saute your vegetables and then add the flour to make the roux. Obviously they are not going for the real dark roux. Due to the volume we are cooking I was thinking about doing giving this a shot but the more I think about it the more I shy from it.
I had not thought about burning a hole through the pot. One of the large recipes I have is from the Army cookbook. They tell you to saute your vegetables and then add the flour to make the roux. Obviously they are not going for the real dark roux. Due to the volume we are cooking I was thinking about doing giving this a shot but the more I think about it the more I shy from it.
Posted on 1/21/15 at 7:27 pm to Ambassador
Large recipe is in the Recipe Book above.
Posted on 1/21/15 at 7:29 pm to Jambo
quote:
Grill lightly with Tony's sprinkled on.
Sounds like a good idea. Due to the amount of protein I may brown them in the tilt skillets and then add the vegetables, then the broth, and then the roux that was prepared the night before.
Posted on 1/21/15 at 7:37 pm to OTIS2
quote:
Large recipe is in the Recipe Book above.
Are you talking about the one on page 179 that was used for the Booster Club?
Posted on 1/21/15 at 8:02 pm to Ambassador
Yep
Posted on 1/21/15 at 8:52 pm to Ambassador
quote:
125 gallon
Jesus man. Vaya con Dios.
Posted on 1/21/15 at 9:11 pm to Ambassador
Posted on 1/21/15 at 9:19 pm to Stadium Rat
Thats a big gumbo..... I'd like to see the pot thats cooked in.
Posted on 1/21/15 at 9:25 pm to CHEDBALLZ
quote:Me too. That recipe was hanging on the wall at the Konrico Rice Mill Store.
Thats a big gumbo..... I'd like to see the pot thats cooked in.
ETA: added picture - this is supposed to be a 300 gallon jambalaya.
This post was edited on 1/21/15 at 9:34 pm
Posted on 1/21/15 at 9:30 pm to Stadium Rat
600 Dozen oysters!!!
Posted on 1/21/15 at 9:39 pm to Stadium Rat
No one is holding a beer. Ain't no way that came out good.
Think about how big a stop sign you gotta steal to cover a pot that big.
This post was edited on 1/21/15 at 9:40 pm
Posted on 1/22/15 at 7:42 am to Ambassador
As others have said, the meat seems to go faster. I like to keep some precooked in reserve and add it as needed.
Posted on 1/22/15 at 8:01 am to brmach
The key to serving a large crowd gumbo is have one knowledgable person on the ladle. For a bowl, one scoop deep (gets meat) and a finishing scoop of mostly liquid works...if you let 100 people serve themselves, you'll be out of meat 50 people in.
Be a hospitable...and smart...host. Serve them all their first bowl.
Be a hospitable...and smart...host. Serve them all their first bowl.
Posted on 1/22/15 at 8:03 am to Stadium Rat
Glad I aint chopping dem 300 lb of onions.
Good luck to ya.
Good luck to ya.
Posted on 1/22/15 at 8:22 am to Kajungee
quote:
Glad I aint chopping dem 300 lb of onions.
Buy them prechopped from Capitol City Produce. Ain't nobody got time for that.
Posted on 1/22/15 at 8:45 am to Kajungee
quote:Glad I ain't payin' for all that food.
Glad I aint chopping dem 300 lb of onions.
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