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Recipe for 12 quarts of chicken and andouille gumbo
Posted on 11/7/19 at 2:01 pm
Posted on 11/7/19 at 2:01 pm
Does anyone have the proportions needed for this size gumbo? No cooking directions are needed just ingredient proportions.
It's our last tailgate with our Bama crew of 20 years. Hoping to cap it off with a win for the tigers!
It's our last tailgate with our Bama crew of 20 years. Hoping to cap it off with a win for the tigers!
1
Posted on 11/7/19 at 2:04 pm to ProudLSUMom
This Paul Prudhomme recipe is a good one to follow for amounts except that I use more sausage/andouille than he does. It tells you servings, though, rather than quarts.
LINK
LINK
Posted on 11/7/19 at 2:20 pm to Gris Gris
(no message)
This post was edited on 11/7/19 at 2:21 pm
Posted on 11/7/19 at 2:44 pm to Gris Gris
quote:
This Paul Prudhomme recipe is a good one to follow for amounts except that I use more sausage/andouille than he does. It tells you servings, though, rather than quarts.
Thanks! I think we are going to use this recipe times 6. I have this cookbook.
Posted on 11/7/19 at 3:34 pm to ProudLSUMom
It's a delicious recipe. I fry the skinless chicken with the bones in and once fried, I remove the bones and simmer them to make stock. I probably use close to a pound of sausage per recipe because I like sausage!
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