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Message
20 gallon gumbo guidance
Posted on 11/7/24 at 1:47 pm
Posted on 11/7/24 at 1:47 pm
We will be attempting a 20 gallon chicken & sausage gumbo later this month at work. Is there any ingredient quantity guidance?
7
Posted on 11/7/24 at 2:05 pm to BankLSU
I typically use four cups of roux per gallon of gumbo. Give or take a cup just in case.
Posted on 11/7/24 at 2:10 pm to BankLSU
I've made it in 5 gallon batches many times and for that amount I will use 3 whole chickens and about 8-9 lbs. of either smoked or my homemade andouille sausage along with 5-6 quarts of my stewed okra I make from my garden.
I also use homemade stocks------either chicken or fried turkey stock. I would not use any seafood stock for that many people since it's likely at least one or more may have a seafood allergy.
Also I make my own roux in large batches to refrigerate and use when needed and for my 5 gallons, I use about 1 1/2 quarts of dark roux.
As far as the trinity goes, for 5 gallons I'll use 2 large onions----and I'm talking damn near softball size, 4 bell peppers, about 8-9 pieces of celery and damn near 2 whole heads of garlic. Then 2 bunches of green onions and a cup of chopped parsley.
I won't go into seasonings since it is such an individual thing, but if you're planning on cooking 20 gallons, you must have a good idea. Just watch out for salt-----you can always add some at the end but if it's too salty to begin with, you're stuck with it.
I also use homemade stocks------either chicken or fried turkey stock. I would not use any seafood stock for that many people since it's likely at least one or more may have a seafood allergy.
Also I make my own roux in large batches to refrigerate and use when needed and for my 5 gallons, I use about 1 1/2 quarts of dark roux.
As far as the trinity goes, for 5 gallons I'll use 2 large onions----and I'm talking damn near softball size, 4 bell peppers, about 8-9 pieces of celery and damn near 2 whole heads of garlic. Then 2 bunches of green onions and a cup of chopped parsley.
I won't go into seasonings since it is such an individual thing, but if you're planning on cooking 20 gallons, you must have a good idea. Just watch out for salt-----you can always add some at the end but if it's too salty to begin with, you're stuck with it.
Posted on 11/7/24 at 9:34 pm to BankLSU
I've made 10ish (maybe 11? Pot was a little more than half full) gallons of gumbo in one go for a fundraiser before. I used my 80 qt crawfish pot and burner to hold it all, but a cast iron jambalaya pot would work WAY better.
I used 6lbs of onions, 6 green bell peppers, and 2 entire heads of celery. I like a trinity-heavy gumbo, and honestly felt this was a little light on the veg for me even though it got good reviews. I think I also included 3 heads of garlic and 2 bunches of flat parsley.
I made the roux in a magnalite in the oven. I wanna say I used half a gallon of vegetable oil and a 2.5lb bag of flour. Whisk it together and throw it in the oven at 400 and stir it every half hour until it gets to peanut butter color, then every 5-10 until it's the color you want. It'll take about 2 hours, maybe 2.5, but you can use that time to chop veggies. I think I didn't quite end up using all this roux, but I can't remember.
I poached 10lbs of leg quarters, pulled the meat, and threw the skins and bones back and boiled it for stock. I browned 6lbs of smoked sausage, deglazed and saved that liquid. I think I ended up with around 6 gallons of liquid.
Put the chopped veggies in the cold crawfish pot, dumped the hot roux on top, turned the burner on as low as it could go, and then proceeded like any other gumbo.
Never doing that shite again.
I used 6lbs of onions, 6 green bell peppers, and 2 entire heads of celery. I like a trinity-heavy gumbo, and honestly felt this was a little light on the veg for me even though it got good reviews. I think I also included 3 heads of garlic and 2 bunches of flat parsley.
I made the roux in a magnalite in the oven. I wanna say I used half a gallon of vegetable oil and a 2.5lb bag of flour. Whisk it together and throw it in the oven at 400 and stir it every half hour until it gets to peanut butter color, then every 5-10 until it's the color you want. It'll take about 2 hours, maybe 2.5, but you can use that time to chop veggies. I think I didn't quite end up using all this roux, but I can't remember.
I poached 10lbs of leg quarters, pulled the meat, and threw the skins and bones back and boiled it for stock. I browned 6lbs of smoked sausage, deglazed and saved that liquid. I think I ended up with around 6 gallons of liquid.
Put the chopped veggies in the cold crawfish pot, dumped the hot roux on top, turned the burner on as low as it could go, and then proceeded like any other gumbo.
Never doing that shite again.
Posted on 11/8/24 at 6:59 am to DBird
quote:
I typically use four cups of roux per gallon of gumbo. Give or take a cup just in case.
Seems like a shite load of roux baw.
Posted on 11/8/24 at 5:27 pm to BankLSU
I made a pot of chicken, sausage, and shrimp gumbo today. After I made it, I smoked it in the smoker for 3 hours with pecan wood. It was great. It adds a whole new flavor to the gumbo. If you ever get the chance, you should try this. 
Posted on 11/8/24 at 8:01 pm to BankLSU
20.0 cups oil
20.0 cups flour
30.0 lbs of boneless chicken thighs
30.0 lbs of sliced sausage and/or andouille
65.0 quarts of water or stock
86.7 Tbs soup base (if using water instead of stock)
26.7 lbs OR 80.0 cups chopped onions
20.0 bell peppers, chopped
40.0 celery stalks, chopped
80 tsp OR 1.7 cups of garlic powder
40 bay leaves
40.0 tsp of salt
10.0 tsp of cayenne pepper
10.0 bunches OR 15 cups of chopped green onions
10.0 bunches OR 15.0 cups of chopped parsley
21.3 bs OR 53 cups raw white rice
20.0 cups flour
30.0 lbs of boneless chicken thighs
30.0 lbs of sliced sausage and/or andouille
65.0 quarts of water or stock
86.7 Tbs soup base (if using water instead of stock)
26.7 lbs OR 80.0 cups chopped onions
20.0 bell peppers, chopped
40.0 celery stalks, chopped
80 tsp OR 1.7 cups of garlic powder
40 bay leaves
40.0 tsp of salt
10.0 tsp of cayenne pepper
10.0 bunches OR 15 cups of chopped green onions
10.0 bunches OR 15.0 cups of chopped parsley
21.3 bs OR 53 cups raw white rice
Posted on 11/8/24 at 9:45 pm to BankLSU
I have one for a 15 gallon pot.
Ingredients
5 gallons water
family pack of turkey necks
5 Sam's or Costco, 8 any other store rotisserie chix, meat picked and saved for gumbo
10 cups flour
8 cups oil
15 lbs smoked sausage sliced
15 lbs boneless, skinless chicken thighs
diced and seasoned with creole
seasoning for at least 12 hours
8lbs andouille, quartered and sliced
10lbs of diced onions
7lbs of diced bell pepper
7lbs of diced celery
3 packs green onion
3 packs parsley
small jar minced garlic
1/4-1/3 baby food jar filé
3-4 oz worstershire
salt to taste
pepper to taste
creole seasoning to taste
meat from rotisserie chickens
I boil my turkey necks, and bones and skin from the rotisserie chickens to make my stock.
Ingredients
5 gallons water
family pack of turkey necks
5 Sam's or Costco, 8 any other store rotisserie chix, meat picked and saved for gumbo
10 cups flour
8 cups oil
15 lbs smoked sausage sliced
15 lbs boneless, skinless chicken thighs
diced and seasoned with creole
seasoning for at least 12 hours
8lbs andouille, quartered and sliced
10lbs of diced onions
7lbs of diced bell pepper
7lbs of diced celery
3 packs green onion
3 packs parsley
small jar minced garlic
1/4-1/3 baby food jar filé
3-4 oz worstershire
salt to taste
pepper to taste
creole seasoning to taste
meat from rotisserie chickens
I boil my turkey necks, and bones and skin from the rotisserie chickens to make my stock.
Posted on 11/8/24 at 11:15 pm to GregMaddux
quote:
I typically use four cups of roux per gallon of gumbo.
quote:No kidding. That can't be right. There is usually a stock to roux ratio between 20 to 1 down to 7 to 1. Yours is less than 4 to 1 and you have yet to account for the protein and vegetables, which makes it worse.
Seems like a shite load of roux baw.
Posted on 11/9/24 at 7:24 pm to BankLSU
Just get your ratios right. I was going to comment, but the OG stadium rat is here, so I’ll just say this…. 10 to 1 ratio of stock to roux is usually best when you don’t know who you’re cooking for. It’s right in the middle.
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