Gumbo For A Crowd Recipe 335

BIG-BATCH ANDOUILLE GUMBO

Steps:

• Heat a large Dutch oven over medium-high heat. Add 1/2 cup of the oil and the sausage, and cook, stirring, until it has browned and much of the fat has rendered, 6 to 8 minutes. Transfer the sausage to a plate with a slotted spoon; set aside.
• Add the remaining 1/2 cup oil, and heat. Add the flour, and cook, stirring constantly, until light golden brown, about 3 minutes. Add the onions, peppers, celery and 2 teaspoons salt, and cook, partially covered, lifting the lid to stir occasionally, until the vegetables begin to soften, about 5 minutes (add a splash of water or broth if the mixture begins to stick to the bottom of the pot). Add the okra, garlic, thyme, bay leaves and crushed red peppers, and cook, stirring, until the okra begins to soften, about 2 minutes.
• Add the chicken broth, tomatoes and reserved sausage, and bring to a high simmer. Adjust the heat to maintain a low simmer, and cook, stirring occasionally, to heat through the soup and let the flavors meld, about 20 minutes. If you want the soup thinner, add a little more chicken broth or water. Stir in the vinegar, scallions and parsley, and add salt to taste.
• Let the soup cool to room temperature, then divide it among four 1-quart containers and freeze for up to 1 month.
• To reheat: Let the soup thaw in the refrigerator overnight. Bring it to a simmer over medium-low heat, stirring frequently, until heated through. Thin it with a little water if desired, and adjust the seasoning with salt. Serve with steamed white rice.

GUMBO FOR A CROWD RECIPE - (3.3/5)

Steps:

• 1. Mix and cook oil and flour until roux is formed. (dark brown) 2. Saute onion, green pepper, green onion and celery in roux till onions are clear. 3. Add meat. Cook until the chicken is no longer pink. 4. Add chicken broth and enough water to cover to 1 1/2" from top of pot. (do not add salt until after you taste the gumbo after about 1 hour of cooking)

SEAFOOD GUMBO FOR A CROWD

Steps:

• Make A Roux: In an 8-quart cast iron dutch oven heat oil until very hot, about 5 minutes. Reduce heat to low and gradually add flour until all of it is incorporated and looks like a thin gravy. Continue cooking over low heat , stirring constantly until the Roux is the color of caramel.
• Chop the onion, celery and bell pepper (holy trinity) and add one at a time, stirring until all vegetables are coated in the roux.
• Add cajun seasoning. You can make your own like the one we make, search for Kobe Roux Gris Gris Cajun Rub on this site.
• Add seafood stock (you can purchase Better Than Bouillon fish, lobster or clam base).
• Cut the smoked sausage into spoon-sized pieces and pan sear for color and to reduce the fat content. This will also add flavor to the roux.
• Saute the frozen okra in the same skillet as the you cooked the sausage inches Cooking it prior to adding it to the jumbo prevents the okra from becoming slimy and gross. The gumbo needs okra and file powder to aid in thickening.
• Continue simmering for 1 1/2 hrs, stirring occasionally.
• Add raw shrimp (16/20 peeled and deveined), and both types of crab. If you want to use other seafood, feel free to do so, it's really all about what you have on hand or what you like.
• Reduce heat and cook just until seafood is cooked.
• Add more seasoning to taste.
• Serve over bowl of white rice and garnish with chopped green onions.
• We really recommend that you make this dish a day-ahead and serve it reheated. It, like chili, is much better the next day. Freeze leftovers in a freezer bag or freezer-safe container.
• Boo-Yah.

SEAFOOD GUMBO

Steps:

• *Make seafood stock from 2 teaspoons salt, shrimp heads and shells, crab bodies,(fish carcasses or all of the above for stock) along with the carrots, celery and onions.Bring to a boil 4 quarts of water, lower heat to mid heat 45 m -1hour. Strain the stock, discarding solids.
• Cook okra in the butter/oil blend in a large, heavy stainless steel pot over medium heat, stirring and scraping until some of the sliminess is gone; about 10-15 minutes.
• At same time make Roux by blending 1/3 cup flour with 1/3 cup oil keep stirring on mid heat until brown - darkish brown.
• In another pan fry, onions, celery, garlic, peppers, lemon, the seasonings and herb mix for 10 minute.
• Add tomato and tomato paste and cook over low to medium heat for about 15 minute.
• add okra and Roux together . then add to veggie mix for 15 minute stirring and scraping often.
• Very slowly blend the stock into the mixture. Simmer about 30 minute.
• Add crab and shrimp and simmer 10 to 15 minutes.
• Add oysters and simmer about 5 minutes. Add green onions.
• Cook desired amount of white parboiled rice and place in a soup bowl.
• Pour desired amount of the gumbo over cooked rice.
• You can play with the amounts to your liking but this is absolutely cant miss.
• you can play with the volume of seafood to your liking,
• This is a large volume for a fairly big crowd my suggestion is to leave the shrimp, crab and oysters out and jar/can the gumbo as a base for when you are ready for it and then once boiling add the seafood.