Need help on cooking gumbo for large group.

How big is the pot?

You'll only be able to do 10 gallons in that pot. That's about 1 cup each per guest. If you can get your hands on an 80qt it would be better...15 gallons. For 15 gallons I'd do 30 lbs total in meat, 2 lbs per gallon.

Definitely brown the chicken (easiest way to do this is in the oven for such a large batch). I've never noticed a difference b/w browning sausage or not browning it. I'd do 14 lbs boneless chicken thighs, 13 lbs sausage(mix of andouille and smoked), and 3 lbs of tasso.

Why do you puree the vegetables?

i will get an 80 qt. For the puree part some peeps do not like to see the onions and stuff so i puree it so it does not show plus they eat it without notice.

Interesting. I've never heard of it being pureed. Does it change the texture?

Do you put the puree into the roux to saute at all and to stop the roux from cooking?

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Does it change the texture?

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Well, yeah.

i usually put pureed veggies with chicken and not when making roux.

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I wouldn't want the texture of the gumbo to have the pureed texture, myself.

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Me either and if my guests don't like it they don't have to eat it.

Otis2 posted this in the recipe thread back in Nov. It doesn't say how many folks he fed, but it was obviously a large group. Maybe it will help you.

Large Chicken and Andouille Gumbo Recipe for a crowd (Posted on 11/17/09 at 5:29 p.m.)

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Here's one we whipped up Friday afternoon for a Booster Club event. Worked out well, so someone might be able to use it if they need a shite load of gumbo.
Ingredients:
30 qts chicken stock(we made our own)
Dark roux made from 12 cups each of flour and Canola oil
10 lbs onions, fine diced
6 bell peppers, fine diced
3 bunches of celery, fine diced
6 bunches green onions, fine chopped
2 bunches flat leaf parsley, minced
5 lbs orka, fine diced
garlic, didn't measure
@20 bay leaves
Black pepper, salt, and red pepper to taste
2 small jars of file'
13 lbs Andoullie and smoked sausage(we had 10lbs smoked and 3 lbs. of Jacobs)sliced and then cut into 1/4's
40 lbs of chicken, cooked and deboned, then sliced into 1/4 inch chunks(I roasted 30 lbs of hips and floured and fried 10 more lbs. Took the skin off of all beforehand.)

Method:
We made the roux in 2 batches and sauteed all vegetables in the roux.The rouxs were dark chocolate and turned black as we hit them with the veg. mixture(trinity plus okra, garlic came a bit later)...made for a pretty gumbo. We browned the sausage before hand(I used an oven ) to render the fat, then set it aside. Added the roux and veggies to the stock and brought to a boil, then reduced to a simmer.Added the sausage and went 30 minutes. Added the chicken and went another 30 minutes. After this, we added the green onions and parsley and cut the fire.Added the file' at this time. We began to add seasonings when we added the sausage...I didn't measure but just seasoned to taste. The product sat for about two hours before we reheated and served. The texture and taste were very good.This made @50+ quarts.


This post was edited on 11/17 at 5:51 p.m.



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This post was edited on 11/18 at 7:14 a.m.