This Gumbo Recipe For 100 Is A Traditional Cajun Favorite
When you need to feed a hungry crowd, this Gumbo Recipe For 100 will fit the occasion nicely.
Down in south Louisiana's Cajun country, this chicken and sausage gumbo would normally be the first choice to feed a lot of people. It is delicious, easy to make and costs less than seafood gumbo.
Chicken and sausage are the top choices in meat....
From New Orleans to Lafayette, and Baton Rouge to Morgan City, Cajuns love to cook that deep, rich and delicious chicken and sausage gumbo.
You will need a large pot for this recipe since it will make approximately 8 gallons of gumbo. I use a cool old cast iron pot for cooking mine as it holds 15 gallons. Your pot will need to be a 10 gallon size or (160 quarts) to hold this volume and still allow room at the top to avoid running over.
The first step in this gumbo recipe for 100 is to make a flavorful chicken stock. This can be made the day before if you choose. If you do make it the day before, make sure to refrigerate the finished stock until you are ready to use it.
Chicken Stock For 100
3 whole chickens or 6 pounds of chicken parts
3 smoked chickens
6 large onions quartered
20 carrots
20 celery stalks
6 leek tops
20 springs fresh thyme
1 bunch parsley uncut
20 bay leaves
1 teaspoon peppercorns
20 garlic cloves whole
6 gallons water
3 tablespoons Tony Chachere's Original Creole Seasoning
1 teaspoon Cayenne pepper
Put all these ingredients in your large pot, bring to a boil, reduce heat and simmer covered for 3 hours. Strain stock through cheese cloth or fine wire strainer and reserve. You should end up with 3.5 or 4 gallons of stock. If you are making the gumbo the next day refrigerate. You can debone the chicken and add it to the gumbo at the end.
This stock will have a lot of flavor and will make the final preparation of the gumbo much easier as you will have a delicious base to start with.
Gumbo Recipe For 100
13 cups plain white flour
8 cups corn oil
14 cups chopped onion
8 cups chopped green pepper
8 cups chopped celery
1/4 cup chopped garlic
4 gallons chicken stock
24 cups chicken diced (I use chicken breasts or thighs which you can buy packaged in bulk)
18 cups smoked sausage sliced or diced into bite size
3 tablespoons Tony Chacheres's Original Creole Seasoning
12 bay leaves
1 bunch of parsley chopped
1/4 cup Tabasco
1 Teaspoon Cayenne pepper
Directions
First you make the roux. I like to use a large heavy pot of about 2 gallon size that is separate from the pot I will cook the gumbo in.
This gives me better control of the cooking process and helps avoid burning. As I have stated many times before in this web site, if you burn the roux your gumbo is ruined.
If you decide to use the large pot you cook the gumbo in for making your roux, use extra caution. Cook on a lower heat setting, stir constantly and be sure to scrape all surface areas of the pot bottom to ensure no part of the roux burns. This can seem like an arduous task when you do it for the first time, but in reality it is easy. You only need to be prepared to take an hour or so of constant stirring to bring the roux to the correct milk chocolate color.
Gumbo Recipe For 100
Cook the roux stirring constantly until it turns to a rich chocolate
brown color. When the roux is the right color add onions, green pepper
and celery. Stir well and cook for 5 minutes on low heat.
Next you add the stock.....
If at all possible have the stock warmed at this point to avoid shocking the roux which can sometimes cause separation. Add about 1 quart stock at a time and stir well into the roux before adding the next quart. When you have about 1/2 of the stock added it is then safe to put in the other half all at one time. Stir this well then add garlic, Tony's seasoning, bay leaves, Tabasco and Cayenne pepper. Simmer this for 30 minutes stirring occasionally.
Add chicken and sausage next. Simmer for 2 hours. Occasionally do some taste testing and if it needs salt or more seasoning add in one tablespoon increments tasting as you go. This will avoid over doing the salt or cayenne pepper.
At this time add leftover deboned chicken reserved from the stock. Add parsley and cook 30 minutes more.
Serve over cooked white rice. This gumbo recipe for 100 will make approximately 100 each 1-1/4 cup servings.
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