Gumbo for 100

Kind of depends on if this is going to be the only dish or is it a pot luck where people bring things to the gathering.

Naturally, if it is the only food being served, more will be needed. Again, it also depends on the crowd. Is it a mixed crowd of men, women and children or mainly men? If mostly men, again, more will need to be cooked.

You can up your ingredients, but not all of them, especially salt or stuff that is hot as it can overpower the dish.

As for cost, it depends on what type sausage you are using. If using real Andouille like you get from Bailey's in Laplace, you are going to spend over $6 a lb. for it. If you use something like Savoie's or Richards, it can be picked up for around $3.50 a lb.

Chicken leg quarters is a good option and I buy them on sale at Rouses anywhere from $.39-$.59 a lb. and they often put split breasts on sale for $.99 a lb. and I use a mix of both since I like the white meat chunks too.

You'll probably spend close to, or a little more than $100 to make that much gumbo depending on what sausage you use. Most of what else goes in is strictly vegetables in onions, bell pepper, celery, garlic, green onions and parsley and if you hit Costco, you can buy that in bulk and be done with it.


ETA: Toss in about 10 lbs. of good Cajun Potato Salad to go with it and the rice and you will have a hit.

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Richards is not Louisiana owned, they are owned by out of state investment people. No thanks.

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I didn't say it was La. owned and operated. I just threw it out as another option.

When I make gumbo in large quantities I always use Savoie's Andouille or mild smoked sausage with the Andouille being just a couple dollars more a package. If only making a couple gallons for home, it's real Andouille from Laplace.

In the past I've used Hillshire Farms Polish Kielbasa when out of state and fixing some gumbo for friends if asked to do so.