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Cooking gumbo for a crowd- Any tips?
Posted on 2/9/22 at 2:07 pm
Posted on 2/9/22 at 2:07 pm
Going to be cooking gumbo (probably seafood) for a crowd this weekend. Call it 30-40 eaters.
Any tips or things I should be on the look out when scaling my recipe up? My fear is scaling up 3x to 4x and having something unforeseen go wrong. TIA
Any tips or things I should be on the look out when scaling my recipe up? My fear is scaling up 3x to 4x and having something unforeseen go wrong. TIA
5
Posted on 2/9/22 at 2:25 pm to Topo Chico
Cook it the day before that way you can doctor it up if needed the next day. Gumbo is better after it goes in the refrigerator anyways
Posted on 2/9/22 at 2:41 pm to Topo Chico
If making chicken/sausage gumbo, check into the local markets to see if they have chicken leg quarters on sale. I buy the 10 lb. bags of them when making in bulk and part them out.
The cutoff of the pelvic area that is on the tail end of the thigh is what I use to make a nice pot of chicken stock to use in the gumbo for immediate flavor instead of using plain water.
Also, consider making a nice size bowl of potato salad to go with the gumbo as it goes well with it. And don't forget about having some file' and hot sauce for those that like to add that to their bowl.
I cook gumbo for big events a few times a year and do so in enough volume to feed around 100 people. I'll also make a big container of basmati rice instead of plain long grain, and that goes over well too.
Like already mentioned, cook your gumbo a day or two ahead of time in case you need to tweak it some----and be careful about the amount of salt you use. It's easier to add some at the end than try to correct it.
The cutoff of the pelvic area that is on the tail end of the thigh is what I use to make a nice pot of chicken stock to use in the gumbo for immediate flavor instead of using plain water.
Also, consider making a nice size bowl of potato salad to go with the gumbo as it goes well with it. And don't forget about having some file' and hot sauce for those that like to add that to their bowl.
I cook gumbo for big events a few times a year and do so in enough volume to feed around 100 people. I'll also make a big container of basmati rice instead of plain long grain, and that goes over well too.
Like already mentioned, cook your gumbo a day or two ahead of time in case you need to tweak it some----and be careful about the amount of salt you use. It's easier to add some at the end than try to correct it.
Posted on 2/9/22 at 2:41 pm to Doug_H
quote:
Cook it the day before that way you can doctor it up if needed the next day. Gumbo is better after it goes in the refrigerator anyways
Great call. I feel dumb for having not thought of it
This post was edited on 2/9/22 at 2:42 pm
Posted on 2/9/22 at 3:08 pm to Topo Chico
quote:
Cook it the day before
Yes! 100% this.
Also, always buy extra meat. There really is never too much
Posted on 2/9/22 at 3:19 pm to CoachChappy
I make 40qts of gumbo regularly for our church. A big thing that must be taken seriously is how will you cool it after you make it. Gumbo for 40 mouths will make a big pot that you won’t be able to just stick in the fridge. You will need to break it down into pans to increase surface area to cool it or else have some frozen milk jugs to drop in the pot.
Cooking large quantities of rice can be a booger if you have never done it. It is easy if you have ovens. If you need help, i will be happy to toss you a recipe for a 5lb bag at one time.
Cooking large quantities of rice can be a booger if you have never done it. It is easy if you have ovens. If you need help, i will be happy to toss you a recipe for a 5lb bag at one time.
Posted on 2/9/22 at 3:21 pm to CoachChappy
I cook gumbo for 100-800 servings a few times a year.
There are really no issues I have ever encountered other than to make sure you have enough roux. If you have any specific questions, just ask and I’ll be happy to answer. I can find my notes on quantities if you need amounts.
DO NOT cook it the day before unless you (1) have a way to cool it down and store it and (2) understand how to properly cool it.
You need about 5 gallons for 50 servings of 12 ounces. Cooling that much is not always easy.
I disagree about too much meat. I have cooked gumbo with too much meat. You end up having people straining the meat to try to get liquid. Figure out your quantities correctly and you don’t have to worry about too much or not enough.
There are really no issues I have ever encountered other than to make sure you have enough roux. If you have any specific questions, just ask and I’ll be happy to answer. I can find my notes on quantities if you need amounts.
DO NOT cook it the day before unless you (1) have a way to cool it down and store it and (2) understand how to properly cool it.
You need about 5 gallons for 50 servings of 12 ounces. Cooling that much is not always easy.
I disagree about too much meat. I have cooked gumbo with too much meat. You end up having people straining the meat to try to get liquid. Figure out your quantities correctly and you don’t have to worry about too much or not enough.
Posted on 2/9/22 at 3:24 pm to Jibbajabba
Also, don’t forget the peripherals. Saltines, hot sauce, file, Tony’s, boiled eggs, potato salad, or whatever.
Posted on 2/9/22 at 6:07 pm to Topo Chico
Get aluminum half-sheet pans with the aluminum lids. Cook the rice in an oven. Use parboiled rice, pour the correct amount of boiling water over it, then bake it at 350F for about 30 minutes. It will stay hot for almost an hour if you don't take the lid off.
Posted on 2/9/22 at 8:11 pm to Jibbajabba
Club crackers > saltines
Posted on 2/9/22 at 8:43 pm to Topo Chico
Boil a big pot of long grain rice, strain the starch off with hot water and that will be a nice touch. Throw in smoked turkey necks for flavoring. Agree with cooking the day before.
Posted on 2/9/22 at 8:59 pm to Topo Chico
I'm too cheap to do seafood for that many people. Good luck.
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