Gumbo for a Large Crowd

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I’m used to cooking a 5 gallon pot for the main course.

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FYI I have a five gallon pot to work with, so I fully expect to make multiple batches.

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Can you just take your standard recipe for 5 gallons and do it 2, maybe 3 times?

Here's a link to the partially finished Gumbo Calculator:

MediaFire

It might help with thinking about your amounts.

And remember to account for the rice in your 8 oz cup.

Here's a recipe for a potato salad that works well with gumbo:

Creamy Gumbo Potato Salad

This "gumbo" potato salad, unlike the more common and chunkier Southern Style Potato Salad, has no eggs or pickles and is mostly mashed. It's perfect for eating with gumbo, whether you scoop it right into the gumbo bowl, or serve it on the side. Some folks like it that way with red beans too. While the concept is pretty much a regional thing, if you live down in this part of The Deep South, you either grew up with your family putting potato salad in their gumbo, or else it's totally foreign to you. If you come from the latter, you can find recipes or references in several popular Louisiana cookbooks including Donald Link's Real Cajun, Time-Picayune's Cooking up a Storm, and John Besh's My New Orleans, to name a few.

1 1/2 lbs Yukon Gold or Red potatoes
1/2 cup finely minced onion
1 large stalk of celery, chopped
1 green onion, sliced
1/2 Tbs dried parsley
3/4 to 1 cup mayonnaise
1 Tbs spicy Creole style mustard
1 tsp kosher salt
10 turns of a pepper grinder
Paprika to garnish, optional

Peel and cut potatoes to a small dice. Boil until tender and crumbly, about 20 minutes. Drain and set aside to cool. Place into serving bowl and use a masher to partially mash them, leaving some chunks.

Add the onion, celery, green onion and parsley to the potatoes; toss. In a separate small bowl, mix together the 3/4 cup of mayonnaise, mustard, salt, and pepper; spoon over the potatoes. Toss again until all the potatoes are coated, adding additional mayonnaise to reached desired consistency. Taste and adjust seasonings as desired. Sprinkle top lightly with paprika, if desired. To serve with gumbo, spoon gumbo into individual serving bowls, with or without rice, and use a cookie scoop to place a scoop of the potato salad right into the bowl. Can also serve on the side. Refrigerate leftovers.

Servings: 4

Tips
Whatever you do, don't stir the potato salad into the gumbo! It is intended to be served freshly made, even just a little bit warm, and scooped right in the bowl. You eat it by taking a bit of the potato salad on a spoon, and then dip the spoon into the gumbo. Use an ice cream or cookie scoop to scoop it right into the gumbo, with or without rice, whatever you choose, or simply serve the potato salad in a dish on the side.

Yukon Gold and Red New Potatoes produce a creamier potato salad than Russets, though pretty much any potato will work. With a starchier baking potato, you will likely need to add more mayonnaise however.

Boiled eggs and sweet pickles, typically found in most southern potato salads, have been omitted in this gumbo style potato salad. If you are making this potato salad for a potluck, picnic, or barbecue, instead of for gumbo, however, feel free to add in one to two tablespoons of sweet pickle relish or chopped sweet pickles, and two to three chopped, hard boiled eggs.

Source: Deep South Dish

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engagement party for approximately 175 people

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Not sure if helpful but had to make one similar for engagement party. Cooked at one location and transferred to another. We used several food grade 5 gallon buckets to transport which worked really well. Then used a few of the large electric roasters to keep warm and serve.

You say you’re used to a 5 gallon pot. And you have a 5 gallon pot. So make 3 batches.

Do you have enough freezer space for 12-15 gallons?

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Dude you are really obnoxious

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Love you too, cupcake.