Gumbo For A Crowd Recipes

BIG-BATCH ANDOUILLE GUMBO

Big-Batch Andouille Gumbo image

Take the time to chop some extra veggies and sausage, and make this giant pot of soup to freeze in batches. On a busy night, a satisfying dinner can be ready in minutes.

Provided by Food Network Kitchen

Categories main-dish

Time 1h10m

Yield 8 servings

Number Of Ingredients 18

Ingredients

1 cup vegetable oil
1 1/2 pounds andouille sausage, cut into 1-inch pieces
3/4 cup all-purpose flour
2 medium onions, chopped
3 green bell peppers, stemmed, seeded and chopped
4 ribs celery, chopped
Kosher salt
1 pound fresh or frozen okra, cut into 1/2-inch pieces
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, crushed by hand
3 tablespoons apple cider vinegar
1 bunch scallions, thinly sliced
1/4 cup packed fresh parsley leaves, chopped
Steamed white rice, for serving

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)

Gumbo for a Crowd Recipe - (3.3/5) image

Provided by á-48714

Number Of Ingredients 12

Ingredients

4 cups oil
4 cups flour
8 medium onions, chopped
8 large green peppers, chopped
2 bunches green onion, sliced
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
6 quarts chicken broth
Louisiana Hot Sauce to taste
Tony Chachere's Seasoning to taste

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

Seafood Gumbo for a Crowd image

A great meal for a large crowd, tailgate or to make ahead and freeze. Kobe Roux seafood gumbo is a great way to spend a Saturday cooking with family and friends. It's a real crowd pleaser. This is as authentic as it comes and requires a lot of elbow grease and a pretty good spice cabinet, so check out the ingredients before you dive in.

Provided by Kobe Roux

Categories Gumbo

Time 2h35m

Yield 1 1/2 gallons, 25 serving(s)

Number Of Ingredients 15

Ingredients

1 cup avocado oil
1 cup all-purpose flour
2 green bell peppers
2 medium white onions
4 stalks celery
2 quarts seafood stock
1 lb frozen okra
1 lb lump crab
2 lbs snow crab
1 lb smoked sausage
2 lbs large raw shrimp
1 (8 ounce) can stewed tomatoes
2 tablespoons file powder
2 bay leaves
3 tablespoons cajun seasoning

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.

Nutrition Facts : Calories 238.2, Fat 14.9, SaturatedFat 2.9, Cholesterol 89, Sodium 544.6, Carbohydrate 7.8, Fiber 1.1, Sugar 1.8, Protein 17.7

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