gumbo for a crowd tigerdroppingsgumbo for a crowd tigerdroppings

Serve it up in a large baking dish ($17, OXO) and watch the whole family savor every last bite. I used mostly legs. The casing is removed before the sausage is crumbled and mixed with cream cheese, sour cream, and cheddar cheese. Some folks enjoy a very thick gravylike sauce, and others prefer their gumbo to be more on the brothy side. We browned the sausage before hand (I used an oven ) to render the fat, then set it aside. Log in Sign up Explore Food And Drink tigerdroppings.com Im used to it and love it. Hope thats not an overkill of gumbo threads today. Add 1/4 to 1/3 cup of rice to each serving and you've streached this recipe quite a bit. Instructions In a large, heavy saucepan, bring the vegetable oil to a hot temperature on medium-high heat. Taste the boxed, though, and make sure it doesn't taste off in some way. They were extrapolated from a Prudhomme recipe. Remove chicken to a heatproof bowl and set aside to cool. All rights reserved. Step 1 1. All rights reserved. 2. Follow us on Twitter, Facebook and Instagram to get the latest updates on LSU Football and Recruiting. 1 cup all-purpose flour. bags of them when making in bulk and part them out. Your old thread got me started in the world of gumbo. Here are my personal, non-scientific, unsubstantiated facts about gumbo . boil a 3lb chicken and de-bone and shred after its cooled. Prep Time: 30 minutes sasauge then chicken. Welcome. Turn fire off. Either is correct; make it how you like it! Im doing a turkey and sausage one today and was considering posting my process. But my Cajun recipe for Chicken and Smoked Sausage Gumbo is one that everyone can enjoy. i brown all the meat first. We did a 125-135 serving gumbo for the A&M game. How To Make this easy gumbo recipe for a crowd. I pull the chicken and add oil and flower for the roux. When chicken is cool enough to handle, remove skin and bones; discard. Just recently heard of this. It all culminates at the communal gumbo when the fiddles bow up, and the squeezebox plays chank-a-chank music for the crowd as the black-iron pots simmer away. If stock has cooled by this time, add it to roux-vegetable mixture along with cayenne and bay leaves, and stir to combine. I probably screwed up the math, but how many ounces or cups do you figure per person, when you're judging how much to make for a certain number of people? It tastes delicious. Strain broth through a fine-mesh sieve and set aside. You're gonna need more gumbo for that crowd. Use prudhomme's recipe and make a stock and a roux like he says . I use them many times when I don't have enough stock or I use them and just boil the bones in them to shore it up. This meat- and seafood-rich gumbo wraps all the flavors of bayou country into a flaky, pastry-topped comfort food package. I don't add the chicken back until I'm within an hour of eatingand I definitely don't cook it hard after adding the chicken. No I just scrape the jar into the boiling water and stir. After making sure roux doesn't stick, I add meat and simmer for a while. cook on low heat stirring constantly to prevent burning till its a dark copper color. Drain the grease off the smoked sausage and stir in. Just go by poundage on the chickenany parts work. Follow us on Twitter, Facebook and Instagram to get the latest updates on LSU Football and Recruiting. Recipe in the Video will serve 200. While simmering, saute sausage in a large skillet over medium-high heat until browned on all sides. I've got a good friend who always volunteers to make a "gumbo" for one of our tailgates every year. Posted on 12/16/13 at 4:26 pm. Worked out well, so someone might be able to use it if they need a shite load of gumbo. The seasonings are mineintended to produce a dish that can be enjoyed by a large group, and it works pretty well.As for the okra, well, it has okra because it's gumbo GG , turn to page 208 of La Kitchen. 10 cloves garlic, roughly chopped 1 tablespoon fresh thyme leaves 3 bay leaves 1 teaspoon crushed red pepper flakes 6 cups low-sodium chicken broth One 28-ounce can whole peeled plum tomatoes,. Then add the fire roasted tomatoes and tomato sauce. I put chicken in raw, and debone when I can shred it off. (dark brown) 2. (Add water if necessary to keep chicken submerged in liquid.). (The timing here will vary depending on your cooktop as well as the pan you are using; the most important thing is to not let any portion of the roux scorch, and to stir constantly until you've reached the desired color. If you go the Kary's route, I use 1 cup of roux for about 9 cups of stock. Add meat. Gumbo is one of the most famous dishes to result from Louisiana's shared Creole-Cajun heritage. I just realize Ive been doing it wrong this whole time. If you cant make a stock you have no business doing anything else and the roux done at high heat like Prudhomme suggest take about 10 minutes. I was going to do a chi i usually put pureed veggies with chicken and not when making roux. Going to be cooking gumbo (probably seafood) for a crowd this weekend. Chef Emeril Launches Kicked Up Footwear Line, Join Chef Emeril Lagasse as he teaches you how to make his signature dishes, One 4-pound chicken, rinsed and dried, cut into pieces, 2 quarts water, chicken stock, or canned low-sodium chicken broth, 1 1/2 pounds smoked sausage, halved lengthwise, then cut crosswise into half moons. When roux is made, add onions, bell pepers, celery and garlic. at 72 ounces per gallon, 6 gals = 432 ounces. I was going to do a chili but that sounded a bit boring to me so I figured I'd take a shot on a gumbo. GeauxId just posted an amazing seafood gumbo but this one is just the basics. Gumbo calculation for large pot - Hey guys I recently bought a 15 gallon cast iron pot and burner from Gary Mattes. Thinking about a 6 gal gumbo. Let simmer till the shrimp and okra are done. I made a dark roux, added the chicken and sausage and I served it with U.S.-grown brown rice. Set the chicken to rest on a plate after it has been removed from the pan. TIA Back to top Reply Replies (5) MeridianDog Mississippi St. When you have finished making the roux, stir in the sweated onion and celery and the garlic. Fan Home on the range Member since Nov 2010 13084 posts chicken and sasauge. slice the smoked sausage and brown for about 5 minutes. Follow us on Twitter, Facebook and Instagram to get the latest updates on LSU Football and Recruiting. All rights Reserved. You can also make more then you will need if you have a way to freeze it. Do you have a website or cooking blog? Just be sure to stir and rotate your pan as to not burn the roux. Follow us on Twitter, Facebook and Instagram to get the latest updates on LSU Football and Recruiting. 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. An hour and a half later, give or take, I add a bag or two of pic sweet (one of my cheats that I'm not ashamed of). Don't try a lot of corn starch at once. Table of Contents What is gumbo? 4. You will need 60 pounds of meat and 24 pounds of long-grain rice. Copyright @2023 TigerDroppings.com. Would that be enough? Copyright @2023 TigerDroppings.com. I've been looking at the big cajun king or whatever brand it was. corn starch. All rights reserved. Follow us on Twitter, Facebook and Instagram to get the latest updates on LSU Football and Recruiting. Cook until the chicken is no longer pink. What is Boudin dip? Just warm it up, whip up some rice and put out the hot sauce when you're ready to serve. Definitely brown the chicken (easiest way to do this is in the oven for such a large batch). Thanks for the refresh, Dav. Once the veggies have cooked I add store bought stock (my other cheat that I would like to get away from). Use parboiled rice, pour the correct amount of boiling water over it, then bake it at 350F for about 30 minutes. When you say brown meat in oven you are actually baking it in pan. It's packed with flavor and great for parties or tailgating. of meat would be good for 100 peeps? All rights reserved. Maybe it will help you. Saltines, hot sauce, file, Tonys, boiled eggs, potato salad, or whatever. All rights reserved. Add chicken broth and enough water to cover to 1 1/2" from top of pot. I picked a couple of recipes that I thought looked good and started practicing with a combination of the two. It's packed with flavor and great for parties or tailgating. I saut my trinity in a little butter first, and remove to a bowl. The Jambalaya Calculator lets the user sort the recipe according to several criteria: The size of the pot, by number of quarts or gallons to prepare, by serving amounts in various sizes. Cooking a large gumbo roux. I make 40qts of gumbo regularly for our church. Except he starts the process by dumping water in a pot and then throwing in his trinity.and there isn't a roux to be found. Get a small jar and throw in most of it. (do not add salt until after you taste the gumbo after about 1 hour of cooking). I've never noticed a difference b/w browning sausage or not browning it. Also what does the browning of chicken do? (If stock has not cooled by the time vegetables have softened, set aside to cool; you should always add a hot stock to a cool roux or vice versa.). in a big stock pot (I use a 16 quart one) start making the roux using the oil and flour. I add the browned sausage and tasso and let that cook for awhileI've done as short as an hour and as long as a few hours over low heat. I would try to make 8 ounce servings (1 cup of gumbo), which is 800 ounces for 100 people. Copyright @2023 TigerDroppings.com. Make this gumbo the night before for even more flavor. Gumbo for 40 mouths will make a big pot that you wont be able to just stick in the fridge. 4 garlic cloves, minced 2 large onions, chopped 2 stalks celery, chopped 1 green bell pepper, chopped 1 teaspoon cayenne pepper 2 cups seafood stock or shrimp stock 1 (28-ounce) can whole tomatoes,. I just realize Ive been doing it wrong this whole time. That's about 1 cup each per guest. This classic gumbo is always a favorite at Emeril's restaurant. Id recommend a .75:1 ratio too. The best gumbos are spartan in nature IMO. Get aluminum half-sheet pans with the aluminum lids. CRAWFISH BOIL DIP 1 Cup Mayonnaise 1/3 Cup Ketchup 1/2 Tablespoon of Black Pepper 1/2 Tablespoon of Garlic Powder 1/4 Teaspoon of Salt 1/4 Teaspoon of Cayenne Pepper 1/2 Teaspoon of Smoked Paprika 1 Teaspoon of Chili powder 1 Teaspoon of Worcestershire Sauce T The Cajun Ninja The Cajun Ninja Recipes Louisiana Recipes Mexican Food Recipes Make this gumbo the night before for even more flavor. Quick Chicken and Sausage GumboIngredients to make 15 Servings1/2. Next add trinity and saute in hot roux for 5 mins. This post was edited on 12/16 at 10:01 am, This post was edited on 12/16 at 10:02 am. Smoky andouille sausage, okra, and aromatic vegetables make this an authentic recipe perfect for sharing. Page 1 Posted by Message Topo Chico Houston Astros Fan Houston Member since Apr 2019 399 posts Cooking gumbo for a crowd- Any tips? mixture (trinity plus okra, garlic came a bit later).made for a pretty gumbo. Increase the heat to high and bring to a boil. Pour back into pot and simmer as it thickens. re: Large Chicken and Andouille Gumbo Recipe for a crowd, LSU's Dylan Crews, Paul Skenes, Tommy White Receive More All-America Honors, LSU First Baseman/DH Jared Jones Receives More 2023 Freshman All-American Recognition, LSU Baseball Adds Transfer OF Mac Bingham From Arizona, Josh Pearson's Catch In The Cape Cod League Makes SportsCenter Top 10 Plays, Report: LHP Signee Cameron Johnson Is Coming To LSU After Being Drafted By The Cardinals, Cleveland State Basketball Player Hannah White Goes Barbie, Boxers Amber ODonnell and Whitney Johns Kissed During Their Weigh-In Thursday Night, Michelle Beadle Posts New Vacation Photos, Mississippi State Softball Player Brylie St. Clair's Latest Bathing Suit Photoshoot, NCAA Makes Decision On Jeremy Pruitt After "Hundreds Of Violation & Bowl Ban For Tennessee, Kentucky Basketball Team Is Practicing At Drake's House Today, CBS Sports Names SEC Coach On 'Hottest' Seat In 2023, Big 12 Deputy Commissioner Takes Hilarious Shot At Texas Football, Shakira Is Rumored To Be Dating An NBA Superstar. It will be the main dish but there will be other sides like a vegetable tray, finger sandwiches, and meatballs and sausage. Agree with cooking the day before. The biggest i have is my big lodge cast iron pot. I usually count on the same amount of rice. November 22, 2022 Jump to Recipe Get a taste of New Orleans cuisine at home with this delicious gumbo! I'm no caterer or pro, but you've got to take the rice into account, too. Copyright @2023 TigerDroppings.com. Meanwhile, thinly slice 1/2 bunch scallions and cook white rice for serving if desired. While stock is simmering, make roux: In a large, heavy-bottomed Dutch oven, heat oil over medium-high heat; whisk in flour. 4X. I'd do 14 lbs boneless chicken thighs, 13 lbs sausage(mix of andouille and smoked), and 3 lbs of tasso. Im used to it and love it. LSU's Dylan Crews, Paul Skenes, Tommy White Receive More All-America Honors, LSU First Baseman/DH Jared Jones Receives More 2023 Freshman All-American Recognition, LSU Baseball Adds Transfer OF Mac Bingham From Arizona, Josh Pearson's Catch In The Cape Cod League Makes SportsCenter Top 10 Plays, Report: LHP Signee Cameron Johnson Is Coming To LSU After Being Drafted By The Cardinals, Cleveland State Basketball Player Hannah White Goes Barbie, Boxers Amber ODonnell and Whitney Johns Kissed During Their Weigh-In Thursday Night, Michelle Beadle Posts New Vacation Photos, Mississippi State Softball Player Brylie St. Clair's Latest Bathing Suit Photoshoot. After gumbo is fully cooked take half a cup of the liquid and stir in 1 teaspoon corn starch until there are no lumps. Add meat. My biggest party was for 60. Add 3 to 4 cups of chicken stock and stir till it blends in. 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. I agree with you that gumbo doesn't have to be hard or complicated to taste good. also slice the smoked sausage the day before. then put it all back together add water get it boiling then start adding roux. Keyingredient.com is a free cooking website. Call it 30-40 eaters. Roughly followed the recipe Wednesday. That's not gonna be enough for 100. I'm too cheap to do seafood for that many people. Cook until the chicken is no longer pink. This takes about 20=30 minutes. I would think you would need about 11 gals. A 128 ounce La. Here's one we whipped up Friday afternoon for a Booster Club event. You can use the boxed stocks, but watch the salt content. I can always get all my kids and even some of their friends to the house with this recipe! This is a colorful Cajun tradition that few get a chance to experience. Sign up for our newsletter and be the first to know about. Cooking for around 100 peeps and was wondering if any of you had a recipe i could use to know how much meat and ingredients i need to get. You'll only be able to do 10 gallons in that pot. After making sure roux doesn't stick, I add meat and simmer for a while. Add tomatoes, tomato sauce, salt and pepper. Paul's "Cajun Seafood Gumbo with Andouille Smoked Sausage" is the recipe from which I extrapolated my volumes . Makes about 8-10 quarts. take the meat out then browm onion, bellpepers,celery, you can put okra and tomatos when browing these if you use it. (dark brown) We like ours a little thick. Follow us on Twitter, Facebook and Instagram to get the latest updates on LSU Football and . So we've got a small gag gift/x-mas gathering for friends tomorrow night and I've volunteered to cook. This will be a chicken and sausage gumbo and don't want to overdo it on the purchases. After heating the oil, add in the chicken thighs and cook for 7 minutes, or until no longer pink. This is from the Recipe Book above. You will need to break it down into pans to increase surface area to cool it or else have some frozen milk jugs to drop in the pot. Serve over long-grain white rice. However, I was hoping someone had a go-to recipe/amount of ingredients for something like 5 gallons that I can just multiply for what I need. Cooking a gumbo for about 75-100 people this weekend. Touch device users, explore by touch or with swipe gestures. Yes you can simply increase everything by 50%. Change the numbers in the pink cells. ), Add the chopped onions, celery, bell pepper and minced garlic, and cook, stirring frequently, until vegetables have softened, 5 to 7 minutes. Add sausage to gumbo. chicken stock (Gigi's Chicken Stock recipe linked), LSU's Dylan Crews, Paul Skenes, Tommy White Receive More All-America Honors, LSU First Baseman/DH Jared Jones Receives More 2023 Freshman All-American Recognition, LSU Baseball Adds Transfer OF Mac Bingham From Arizona, Josh Pearson's Catch In The Cape Cod League Makes SportsCenter Top 10 Plays, Report: LHP Signee Cameron Johnson Is Coming To LSU After Being Drafted By The Cardinals, Cleveland State Basketball Player Hannah White Goes Barbie, Boxers Amber ODonnell and Whitney Johns Kissed During Their Weigh-In Thursday Night, Michelle Beadle Posts New Vacation Photos, Mississippi State Softball Player Brylie St. Clair's Latest Bathing Suit Photoshoot, NCAA Makes Decision On Jeremy Pruitt After "Hundreds Of Violation & Bowl Ban For Tennessee, Kentucky Basketball Team Is Practicing At Drake's House Today, CBS Sports Names SEC Coach On 'Hottest' Seat In 2023, Big 12 Deputy Commissioner Takes Hilarious Shot At Texas Football, Shakira Is Rumored To Be Dating An NBA Superstar. 2 green bell peppers, chopped. Gumbo freezes well and is always better the next day. Boil a big pot of long grain rice, strain the starch off with hot water and that will be a nice touch. Simmer for 2 hours. Follow us on Twitter, Facebook and Instagram to get the latest updates on LSU Football and Recruiting. I am aware of jambalaya calculator; thank you stadium rat. Good luck. Find more useful information here. After pulling the sausage and tasso I brown the chicken (breast and thighs). I buy the 10 lb. Mix and cook oil and flour until roux is formed. . It made @ 50 quarts. Not pictured but after 5 mins I add bay leave, thyme, cayenne, garlic and onion powder, and a bit of tony's. I then transfer hot roux mixture to a stock pot and add roughy 10 cups chicken stock. After I have my water/stock combined with roux, I add trinity back to pot. Deselect All. 3. Remove chicken and allow to cool. Mix and cook oil and flour until roux is formed. 4. There are many methods for gumbo. Getting thick gumbo from a very dark roux requires a little adjustment. LSU's Dylan Crews, Paul Skenes, Tommy White Receive More All-America Honors, LSU First Baseman/DH Jared Jones Receives More 2023 Freshman All-American Recognition, LSU Baseball Adds Transfer OF Mac Bingham From Arizona, Josh Pearson's Catch In The Cape Cod League Makes SportsCenter Top 10 Plays, Report: LHP Signee Cameron Johnson Is Coming To LSU After Being Drafted By The Cardinals, Cleveland State Basketball Player Hannah White Goes Barbie, Boxers Amber ODonnell and Whitney Johns Kissed During Their Weigh-In Thursday Night, Michelle Beadle Posts New Vacation Photos, Mississippi State Softball Player Brylie St. Clair's Latest Bathing Suit Photoshoot, NCAA Makes Decision On Jeremy Pruitt After "Hundreds Of Violation & Bowl Ban For Tennessee, Kentucky Basketball Team Is Practicing At Drake's House Today, CBS Sports Names SEC Coach On 'Hottest' Seat In 2023, Big 12 Deputy Commissioner Takes Hilarious Shot At Texas Football, Shakira Is Rumored To Be Dating An NBA Superstar. 1 large white onion, chopped Ingredients: 1 1/8 cups vegetable oil 1 1/8 pounds wheat Flour 3 pounds onion, diced 2 pound celery, diced 2 pounds green bell pepper, diced 2 pounds, okras, sliced and steamed until soft 1/4 cups. Interesting. Dancing for their dinner! I just fill the pot with water, heat, throw in roux, peppers and onions and stir. It relies on your soup's thickness. Copyright @2023 TigerDroppings.com. This post was edited on 12/16 at 10:05 am. Join us and discover thousands of recipes from international cuisines. Cook, stirring constantly, reaching every portion of the bottom of the pot, until roux begins to take on some color. Boudin dip is a Louisiana-inspired recipe with Boudin Cajun sausage as the key ingredient. Gumbo Recipe - step by step. Thinking about a 6 gal gumbo. cans hunts fire roasted tomatoes with garlic, tony chachere's cajun seasoning (green label), cooked rice cooked in chicken stock if desired (i use minute rice). 0 0. The first tread has links to the Recipes compellation from members of this site. 3. Watch on How To Make Gumbo For 200 People At Home Per Person How Much Gumbo Rice Depending on the meat, gumbo recipes vary. This is very close to my recipe. All rights reserved. This easy variation on gumbo mixes sausage and shrimp with tender veggies for a mild, crowd-pleasing stew. Gumbo is better after it goes in the refrigerator anyways. We estimated using 12oz servings. Reduce the heat to medium-low and simmer uncovered until the gumbo is thickened slightly and the flavors have melded, 35 to 45 minutes. The recipe is in that compellation. Taste gumbo and season lightly with salt. I just shake my head and quietly wonder who the frick I've been friends with for the past 20 years. There are those who like a lot of rice and those who don't, along with those who eat seconds and those who don't. Saute onion, green pepper, green onion and celery in roux till onions are clear. Ingredients 3 pounds chicken 1 pound Andouille 2 cups diced onions 1 cup diced bell pepper 1 cup diced celery 1 cup diced green onions 2 cups flour 1 cup vegetable oil 10 cups chicken broth a. Copyright @2023 TigerDroppings.com. Let sit until ready to serve. I hold off on adding sausage until later so it doesn't fall apart. but I think I am correct. Wonderful color! 6 ribs celery, chopped. Well, I dont think the recipe is there anymore ( top stickied thread). The roux to stock volumes may help you. Posted on 2/9/22 at 2:07 pm 0 0 Going to be cooking gumbo (probably seafood) for a crowd this weekend. chop onions and celery and sweat them in butter til translucent. Cook it the day before that way you can doctor it up if needed the next day. Copyright @2023 TigerDroppings.com. If you can get your hands on an 80qt it would be better15 gallons. Add chicken broth and enough water to cover to 1 1/2" from top of pot. Chicken and Sausage Gumbo By Paul Prudhomme Craig Lee for The New York Times Time 1 hour 30 minutes Rating 5 (1770) Notes Read community notes This recipe came to The Times in 1983 from the. For 15 gallons I'd do 30 lbs total in meat, 2 lbs per gallon. I need one big enough for 20 to 30 for the lsu game. Look in the recipe thread above. I did the same thing the other day for my stock. I'm going to have to look because the chicken and andouille gumbo I use in that cookbook doesn't have bay, okra or file cooked in it. About 5-10 minutes. Enjoy over rice. gallon goes further than those 72 ounce Ms.gallons tho. This is kind of a refresh from a post I made a few years back. Minimal ingredients with little effort, This post was edited on 12/30 at 12:57 pm. I've cooked a large pot of gumbo around 7-8 times now and the last three or so have been fairly consistent as I've ironed out the ratios of the ingredients. i will get an 80 qt. See more ideas about cooking, recipes, cooking recipes. It's then baked in a dish to hot and bubbly perfection. i usually boil and debone the chicken and chop all the veggies the day before so all i have to do is throw everything together the next day.save your chicken broth. Gumbo has no specified rice quantity. Posted on 10/27/10 at 5:27 pm 0 0 I cook gumbos pretty well but have never done for a large group. Aug 30, 2020 - Explore rebecca ann's board "casseroles and crowd cooking" on Pinterest. Cook and stir until well blended. I put a large gumbo recipe in the Recipe Thread above. I think you were probably about 8 oz per person for 125, with 50 quarts. This classic gumbo is always a favorite at Emeril's restaurant. I brown sausage and add diced tasso about half way through. I didn't use any unique ingredients or include seafood or shellfish in this recipe. Place chicken, onion, celery, smashed garlic, bay leaves, and liquid to cover the chicken by 1 inch in a large soup pot or small stockpot. Making My First Gumbo for a Crowd - So we've got a small gag gift/x-mas gathering for friends tomorrow night and I've volunteered to cook. 1 cup plus 2 tablespoons canola oil. gumbo for a large crowd Posted on 1/23/14 at 6:51 pm 0 0 Cooking a gumbo for about 75-100 people this weekend. If it burns, throw it out and start over . Gumbo calls for one cup of white rice per person. Looking for a good step by step. Call it 30-40 eaters. I cook gumbo for 100-800 servings a few times a year. So I did a little research on this board and I'm going to give Chef Paul Prudhomme's. That will just about fill a 60 qt pot and will feed well over 125 up to 150 people, I expect, maybe more. The differences are : I prefer canola but any oil with a high smoke point will do. Well done!! I've called him out on it before by complimenting his chicken soup, and his rebuttal is just that he doesn't use roux in his gumbo. Saute onion, green pepper, green onion and celery in roux till onions are clear. The measurements work well. You can add more if not spicey enough.Add salt to taste to bring out the flavors. Serve gumbo ladled over hot white rice in large shallow bowls, with hot sauce and file at the table for guests to use to their liking. Also, dont forget the peripherals. Does it change the texture? It really depends on how dark/tick you like your gumbo. Enter a recipe name, ingredient, keyword 1 large celery bunch, chopped, inc. leaves, 3 pounds chicken breast, no skin, no bone, cubed, 3 pounds Andouille Sausage, sliced 1/2" thick, 2 pounds smoked sausage, sliced 1/2" thick. Stir well and continue to simmer for 30 minutes longer. I did an oven roux and used beef stock and beef consume on my gumbo the other day and it was so amazingly rich and dark. Let the roux, stock, and the smoked meats carry the flavor. I cook gumbos pretty well but have never done for a large group. Just before serving, bring to a light bubble. A big thing that must be taken seriously is how will you cool it after you make it. Some like chicken, others seafood. Damn thats awesome and basically what Im looking for. Sorry! Cook the rice in an oven. I just fill the pot with water, heat, throw in roux, peppers and onions and stir. Simmer: Add 6 cups low-sodium chicken broth. Gumbo Recipes Seafood Gumbo 4.5 (83) 66 Reviews 24 Photos This seafood gumbo takes some time, but is well worth the investment. so 30 lbs.