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Started By
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BIG Gumbo Tips?
Posted on 5/20/22 at 4:57 pm
Posted on 5/20/22 at 4:57 pm
Looking to make a gumbo totaling around 60 quarts. Chicken and Sausage. I know some of you on here have experience with a gumbo that size, so I’m asking for some guidance.
Roux/Meats/Veggies quantities?
Tips for making the roux for a gumbo that size?
Any other gems?
Roux/Meats/Veggies quantities?
Tips for making the roux for a gumbo that size?
Any other gems?
5
Posted on 5/20/22 at 5:18 pm to KajunKola623
Just hire a caterer. Not worth it.
Posted on 5/20/22 at 6:31 pm to KajunKola623
Posted on 5/20/22 at 7:44 pm to KajunKola623
Large gumbos are very easy. Here is a 20 gallon pot recipe, which will give you 60-70 quarts of gumbo. Adjust or add to your liking.
10-15 pounds andouille
30-40 pounds boneless chicken thighs
15 pounds creole vegetable mix or:
- 15 pounds onion
- 10 bell peppers
- 2 stalks celery
- garlic/parsley
Two 32-ounce jars of roux
1 jar of chicken base
Brown the andouille and remove. Brown the vegetables then add the chicken thighs (keep the veggies in). Brown until the chicken is cooked. Add the roux and a little water to get the roux melted and blending. Then add the rest of the water and the chicken base. Cook for about an hour. Add the andouille back in the last 30 minutes.
10-15 pounds andouille
30-40 pounds boneless chicken thighs
15 pounds creole vegetable mix or:
- 15 pounds onion
- 10 bell peppers
- 2 stalks celery
- garlic/parsley
Two 32-ounce jars of roux
1 jar of chicken base
Brown the andouille and remove. Brown the vegetables then add the chicken thighs (keep the veggies in). Brown until the chicken is cooked. Add the roux and a little water to get the roux melted and blending. Then add the rest of the water and the chicken base. Cook for about an hour. Add the andouille back in the last 30 minutes.
Posted on 5/20/22 at 7:59 pm to KajunKola623
I copied a recipe I put in the Recipe Book above years ago. Volumes and method work good.
LINK
LINK
This post was edited on 5/20/22 at 10:04 pm
Posted on 5/20/22 at 8:17 pm to SixthAndBarone
Awful.
Posted on 5/20/22 at 8:30 pm to JimmyMcGoo
quote:
JimmyMcGoo
quote:
Awful
Please explain why and please share your recipe for 60 quarts of chicken and sausage gumbo. Contribute to the thread.
Posted on 5/20/22 at 8:39 pm to Stadium Rat
quote:
Stadium Rat
That picture is awesome!!
Years ago, I proposed to you that we endeavor to create the gumbo calculator. It would’ve been a labor of love.
Posted on 5/20/22 at 9:22 pm to CoachChappy
quote:
Years ago, I proposed to you that we endeavor to create the gumbo calculator. It would’ve been a labor of love.
This post was edited on 5/20/22 at 9:34 pm
Posted on 5/20/22 at 9:40 pm to Stadium Rat
quote:Yeah, I'd like to advance that project. I need a lot more input from people on here.
Years ago, I proposed to you that we endeavor to create the gumbo calculator. It would’ve been a labor of love.
Posted on 5/20/22 at 10:15 pm to Stadium Rat
quote:
a lot more input from people on here.
Gumbo is not supposed to be the same every time. Jambalaya is.
Posted on 5/20/22 at 10:27 pm to GregMaddux
quote:I understand that completely.
Gumbo is not supposed to be the same every time. Jambalaya is.
Posted on 5/20/22 at 10:58 pm to Stadium Rat
Yea there’s no rice involved in a gumbo. So no need to have it dialed in.
Posted on 5/21/22 at 3:53 am to SixthAndBarone
quote:
Please explain why and please share your recipe for 60 quarts of chicken and sausage gumbo. Contribute to the thread.
People who downvote or condemn a post on this site typically don't contribute shite.
They just like to stir shite. You've been around long enough to know that by now.
Posted on 5/21/22 at 9:17 am to GregMaddux
quote:
Gumbo is not supposed to be the same every time
True. However, there are enough of us here who’ve won gumbo cook offs that we could create a “standard” chicken and sausage gumbo which could be scaled to fit amount of eaters or pot size like the jambalaya calculator.
This way, someone from Cincinnati , Oh or St. Petersburg Russia could ask for a recipe and utilize the calculator.
From there, people could adapt to their preferred tastes, meat amounts, okra or not, etc.
The biggest issue we discussed in the past was that people are so damn particular when it comes to gumbo that it would be impossible to please everyone and people would lose their damn minds about it, because that’s not the way their meemaw makes it.
Posted on 5/21/22 at 9:50 am to Stadium Rat
quote:
Tobasco
?
Posted on 5/21/22 at 2:57 pm to CoachChappy
Yea youre right. I wouldnt know how to cook a 20+ gallon gumbo for a lot of people. I probably wont ever have to.
Posted on 5/21/22 at 4:27 pm to GregMaddux
A basic gumbo is quite simple, see the recipe I posted.
Having a basic gumbo recipe with quantities is valuable.
Once you have your basic quantities, you adjust to your liking, adding whatever else you like. I don’t understand the comment that gumbo is supposed to be different each time. Why? Mine is pretty much the same each time unless I purposely change it.
A basic gumbo: Chicken, andouille, vegetables, roux, chicken stock or bouillon or base.
Everything else is to your preference: garlic, parsley, seasoning, hot sauce, okra, homemade chicken stock, cooking with bone-in chicken, etc.
I have recipes for many sized pots (5 gal, 10, 15, 20, 30, 100) if anyone ever wants quantities, just ask and I’ll be happy to share.
Having a basic gumbo recipe with quantities is valuable.
Once you have your basic quantities, you adjust to your liking, adding whatever else you like. I don’t understand the comment that gumbo is supposed to be different each time. Why? Mine is pretty much the same each time unless I purposely change it.
A basic gumbo: Chicken, andouille, vegetables, roux, chicken stock or bouillon or base.
Everything else is to your preference: garlic, parsley, seasoning, hot sauce, okra, homemade chicken stock, cooking with bone-in chicken, etc.
I have recipes for many sized pots (5 gal, 10, 15, 20, 30, 100) if anyone ever wants quantities, just ask and I’ll be happy to share.
Posted on 5/22/22 at 11:15 pm to SixthAndBarone
quote:
I have recipes for many sized pots (5 gal, 10, 15, 20, 30, 100) if anyone ever wants quantities, just ask and I’ll be happy to share.
Please share the 100 gallon recipe. Thanks
Posted on 5/23/22 at 8:10 am to GregMaddux
160 # chicken thighs
80 # creole onion mix
80 # andouille
24 (32-ounce) jars of roux
6 # peeled garlic - chop in a food processor
Lots of seasoning
Enough water to fill
5 hours or more to cook
80 # creole onion mix
80 # andouille
24 (32-ounce) jars of roux
6 # peeled garlic - chop in a food processor
Lots of seasoning
Enough water to fill
5 hours or more to cook
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