You'll find the full recipe below with step-by-step instructions, but here's what you can expect when you make this top-rated recipe: Great gumbo starts with roux, a flavorful thickening agent made from equal parts fat and flour. Pour in the water and the stock, and bring to a boil. Add remaining third of flour and stir constantly 30 seconds. You can turn up the heat to high at this point, but its still going to take 15-20 minutes or so to bring this amount of liquid to a boil. The darker the roux, the richer the flavor! Great for gumbos, jambalaya, seafood stews, paella. In a pinch, busy cooks can opt to slowly bake the roux in the oven which requires less attention but more time. http://www.bigcbbq.com/homemade-potato-salad/. How Much Mississippi Pot Roast Per Person, The 5 Best Large Pots For Cooking For A Crowd, Best Large Electric Griddles for Cooking for Groups, How to Calculate the Perfect Amount of Rice for Gumbo For A Crowd, Table Of Exact Rice Quantities to Serve With Gumbo. Add the chicken and sausage. 2. I hope yalls gumbo tasted amazing! Make the gumbo: Place celery, onion, green bell pepper, and garlic into the work bowl of a food processor, and pulse until all vegetables are very finely chopped. Reduce heat to a simmer and mix in sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes, and tomato sauce. If you're going to make authentic gumbo, you'll have to accept that you're going to be in the kitchen for a whilebut the end result is going to be absolutely delicious. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site. zydecos@yahoo.com Find a pot large enough. Cup of Seafood Gumbo $6.25 10. Stir until bouillon cubes dissolve, then whisk roux mixture into the boiling water. Celebrate Mardi Gras with a bowl of Cajun chicken gumbo. Zydeco Louisiana Diner has been serving up South Louisiana home cooking in Downtown Houston since 1988. This is a large quantity and if I want to have it a few days later, what do you recommend? Manda Andouille 10lbs. Using a slotted spoon, transfer the chicken to the plate of sausage. Place the 2/3 cup oil in large (8 quart) heavy bottomed Dutch over type pot. It also comes with a domed cast iron lid. In a pan over medium heat, saute the white or yellow onion and celery with about 1/2 tablespoon butter. Other Louisiana recipes to try: Crawfish Pie | Chicken and Sausage Jambalaya | Cajun Shrimp and Grits | Slow Cooker Red Beans and Rice | Instant Pot Gumbo. Lightly boil for awhile until you get a nice uniform brown colored roux base (a half hour or so). If you give it a try, will you let me know how it goes? Season the liquid with salt and salt-free Creole seasoning. Some people like thick gumbo and some like thin. Orders that are shipped Monday, Tuesday and Wednesday can be sent Fedex 2-day. Let the roux cool. Cooking the sausage and tasso should only take a few minutes. Mam Papaul's Gumbo w/Roux Mix 2 Gallon 1. Your gumbo will still be rich with flavor. Also stop in at The Gumbo Shop also in the French Quarter and try their famous seafood okra gumbo. For this recipe, youll need 1 cup oil and 1 cup flour. Gumbo 9. Iam so happy I found your recipe . Stir in 2 more teaspoons of file gumbo powder just before serving. Stir in cajun seasoning, to taste. Add chicken stock, grilled chicken . Required fields are marked *. Large Chicken and Andouille Gumbo Recipe for a crowd Ingredients: 30 qts chicken stock (we made our own) Dark roux made from 12 cups each of flour and Canola oil 10 lbs onions, fine diced 6 bell peppers, fine diced 3 bunches of celery, fine diced 6 bunches green onions, fine chopped 2 bunches flat leaf parsley, minced 5 lbs orka, fine diced The key to any gathering that involves food is everyone having fun. Add the water and bouillon cubes and stir until the roux is mixed well with the water. If the gumbo appears too thick, add more stock to adjust. Add salt to taste and adjust the pepper if desired. Cook the chicken until browned on both sides and remove. The best way to add garlic to your gumbo is to use a garlic press. Directions. Remove chicken; let cool. Add the garlic mixture and return the sausage and chicken and any accumulated juices to the pot. Louisiana Fish Fry Cajun Gumbo Base Mix 5 oz - Pack of 12LOUISIANA Cajun Gumbo Base is a prepared bl.. . I used butter instead of oil to make the roux and turned out great. HubPages is a registered trademark of The Arena Platform, Inc. Other product and company names shown may be trademarks of their respective owners. Secondly, don't fear the roux. Our gumbo is shipped frozen, so it must come Fedex Overnight or Fedex 2-day. "I added shrimp, sausage, chicken, and crab meat. (3 different Texas Smoke House Sausage with Chicken, Crab & Shrimp) Twisted Brisket Fries $12.00. Just reduce the amount of salt you add while tasting at the end. how much soup per person for a Christmas Side Dish, serving rice to a big group here are the exact amounts, Chicken Thighs Boneless and Skinless 1.5 lb, 2 tablespoons of Cajun Spice or Seasoning. Gumbo is one of the most famous dishes to result from Louisiana's shared Creole-Cajun heritage. Stir and saut for several minutes. Here are some tips and tricks of how to find these ingredients near you: Whatever you do, please do not purchase imitation crab or canned crab for this recipe. Our family adores this gumbo, too, so Im thrilled to hear it was the best youve ever had! Then reduce the heat and simmer for 1 hour or longer. Will definitely make again! Some folks will serve this for a Thanksgiving Gumbo. Burned roux will ruin your whole gumbo. Add to Wish List. Here are a few things you can do in advance:Chop all the veggies. Heat the oil over medium heat. You've added your first Trip Builder item! Honestly, the roux adds such beautiful flavor to gumbo that its really important to do it right (or find one thats been pre-made for you.). Gradually add 2 quarts hot water, and bring mixture to a boil; add chicken, garlic, and next 5 ingredients. Been here? And if youre going to go all-out on a Seafood Gumbo, treat yourself to the real thing. Phone. Stir vegetables into the roux, and mix in sausage. It's sold by the quart, half-gallon, or gallon. Cook, stirring occasionally, until softened, about 5 minutes. Cup of Seafood Gumbo w/ Shrimp Poboy $13.90 12. (So if you can't find crab, add 3/4 lb. Once the chicken is cooked, remove it from the pot and let it cool. They might also have frozen seafood that you can choose from, too. Orders that go out Thursday must be shipped Overnight. However, there is no consensus about whether gumbo is Creole or Cajan. Serve in large bowls over steamed rice. Chicken katsu curry is a traditional Japanese dish originally inspired by Western cooking. Specials. *. Saut until vegetables are tender, about 8 to 10 minutes. And finally, if youre using sausage, you may need to reduce the amount of rice called in the recipe. This has been my go-to since living in Dallas. Discard all of the chicken skin, fat, and bones so that you are left with just the meat. To amp the convenience factor in this recipe, the raw chicken thighs can be replaced with shredded rotisserie chicken, and the holy trinity vegetables can be purchased pre-chopped at nearly all large grocery stores. "Don't forget the file gumbo at the very end, it makes a big difference. I hope you and yours get to enjoy it throughout the fall and winter months, too. Gumbo is a word thats found in several West African dialects and means okra. Stir in onion, bell pepper, and celery; cook, stirring often, 8 minutes or until tender. Weve used both of these methods, and it just depends on how much were reheating to determine which one. Twenty minutes before serving, add the shrimp to the gumbo liquid. I hope you enjoy it! Add the crab stock and half of the shrimp stock to the pot. Thaw overnight in the refrigerator and reheat on the stove or in the microwave. This iconic dish represents everything we love about Louisiana cooking. Gradually add a third of the flour, stirring constantly with a wooden spoon, and cook, stirring constantly, 30 seconds. Reserve the remaining green onion for garnish. I personally love tomatoes in gumbo because it adds a savory umami flavor and a natural thickener that replaces okra. The good news here is that you cannot mess up! The Arena Media Brands, LLC and respective content providers to this website may receive compensation for some links to products and services on this website. For a medium-thickness sauce, use 1 quart stock: 4 oz roux. If youre going to serve gumbo, be sure to add extra rice so you can enjoy the liquid mixed in with the rice too! Add Worcestershire sauce, salt and pepper to taste and the 1/4 bunch parsley. Also added okra. If you are a fan of the vegetable, add 8 ounces okra cut crosswise into 1/4-inch pieces to the pot when the garlic mixture is added. However, if youre using only shrimp, you may add an extra 1/2 cup of cooked rice per person. 9th Ward Gumbo Gallon 9th Ward Gumbo Gallon 1 Gallon of 9th Ward Gumbo, comes with 2 quarts of rice. As far as the brand of sausage goes, this is also by preference. We made it for New Years Day this year with his entire family, and got a lot of help, thanks to their gumbo knowledge. Hey there, Barb! Add the liquid. Your comment absolutely made my day! I use shrimp,snow crabs and king crab . Winter Sale: $389.99. salt-free Cajun seasoning (see Recipe Notes), divided, boneless, skinless chicken thighs, or 1 rotisserie chicken, plus 1 tablespoon neutral cooking oil, such as canola or vegetable, divided, (48 ounces) low-sodium chicken broth, at room temperature. Reduce the heat to a simmer. Bring the burner to medium heat. Give Crawfish Etouffee and Ground Beef Meat Pies a try, too! 4 cups water - $0.00. And it isn't a gumbo party until a random Santa shows up! Boldly delicious New Orleans-style gumbo is surprisingly easy to make at home. Gumbo file has a deep, earthy flavor similar to thyme and should be added to gumbo in the last minutes of cooking it helps to thicken and enrich the stew for an authentic taste of New Orleans. Heat olive oil and butter, then add trinity and simmer until translucent. Put chicken pieces in a bowl. With time and patience, the roux should develop to the color of milk chocolate, resulting in a more flavorful and authentic Cajun gumbo. Before serving, add the seafood. Bring the water and beef bouillon cubes to a boil in a large soup pot. For a thick sauce use 1 quart stock: 5 oz roux. Gumbo is Louisianas love language. It is important to add the seafood at the end so that it doesnt overcook and get tough! Make sure that the water is boiling when the seafood is added. Cook chicken in reserved drippings in Dutch oven over medium heat 5 minutes or until browned. Add the roux. Shrimp Etouffee & Southern Fried Grit Cakes $12.00. (4 sticks) unsalted butter 3 cups all-purpose flour 2 red bell peppers, in medium dice 2 celery stalks, in medium dice 1 gallon (20 cups) chicken stock 2 tablespoons Creole seasoning 1 teaspoon ground black pepper 1 teaspoon dried hot red pepper flakes 1 teaspoon chili powder 1 teaspoon dried thyme Prepare the remaining aromatics: Prepare the following, placing each in the same small bowl as you complete it: Mince 6 garlic cloves; coarsely chop the leaves from 1/2 bunch fresh parsley, if using, until you have about 1/2 cup; add 2 tablespoons of the salt-free Cajun seasoning, 2 teaspoons dried thyme, 2 bay leaves, and 1/2 teaspoon cayenne pepper; stir to combine. There are other kinds of rice that you might want to try out for gumbo. Iam eat it all to myself and freeze some for later . Theres simple ways to make seafood stock with the ingredients you already have. Transfer about half of the chicken stock from the pot to a separate bowl or container. Follow me on Instagram for more content, and share a photo of your creation with the hashtag #speckledpalate! Shrimp should be added at the end of cooking so it doesn't get rubbery. BLT Club Sandwich $14.90 14. Your email address will not be published. Gumbo is a dark stew made with a roux base, holy trinity veggies (bell peppers, onions, celery), and proteins ranging from andouille sausage to chicken to seafood. What did you have? White rice is typically what is called for in a recipe calling for long grain. This type of rice is considered to be the most common variety found in grocery stores. Add all the spices and hot sauce. Meanwhile, thinly slice 1/2 bunch scallions and cook white rice for serving if desired. Amount is based on available nutrient data. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. Make sure to brown the sausage and chicken until they both have crispy caramelization. Adding roux to gumbo was definitely a Louisiana innovation, and it seems to have been used first with oyster gumbos. Were not using andouille sausage or another smoked sausage in this recipe. Cut the chicken and andouille into bite-sized pieces and dice the onions, bell peppers, and celery. You may salt and pepper the vegetables as they cook, but do not add too much; otherwise, your gumbo will turn out like a salt lick! Gumbo Let the good times roll with top-rated recipes for authentic Louisiana gumbo with chicken, seafood, and of course, andouille sausage. In this recipe, we explore the hows and whys so you can create your individual masterpiece. For example, there is red rice, wild rice, jasmine rice, basmati rice, etc. Over medium heat, saute the sausage and tasso in some butter to lock in the flavor. The roux can be made 3-5 days in advance, stored in a large resealable bag in the fridge. It makes a big batch, too, so you can share it or freeze it for later. Some sources say that gumbo originated in Africa; others claim that it came from France. The best gumbo pot size is 6 to 12 quarts for small gatherings. This boldly flavored stew is bursting with fresh, filling ingredients like bell pepper, sausage, stewed tomatoes, and crabmeat. There are lots of different types and styles of gumbos. Violaseafood stock. Once the meat is all browned, add it to the pot with the chicken stock. Stir until bouillon cubes dissolve, then whisk roux mixture into the boiling water. Mix in reserved vegetables, crabmeat, shrimp, and Worcestershire sauce, and simmer until flavors have blended, 45 more minutes. Either way, it's sure to be a hit with all your family and friends! If you give them a heads up, you can have them special order the ingredients you need, too. ), Make your dark roux, if youre making one, and set it aside. If youd like to add tomatoes to this recipe, pure 1 (14-ounce) can diced fire-roasted tomatoes and add to the pot at the same time the sausage and chicken are added. 40 tips and reviews. (You'll likely need to add more salt if starting with rotisserie chicken.) Stir in the onion, bell pepper, and celery and brown for an additional 5 minutes. This recipe makes quite a lot but it also freezes really well. This is experience talking here, so you can trust me on that one. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); In my kitchen, we're all about approachable recipes that are great for sharing. ), If you want to share your Seafood Gumbo with guests, youre an excellent friend! Subscribe to get my 5 best hosting tips. Chicken & Sausage Gumbo $11.00. Seasoning - 1 quart chicken stock, 3 bay leaves, 2 tbsp old bay, salt and pepper, after sweating the trinity I deglazed the pan with about 8 oz of dark beer. Cut the chicken: If using raw chicken, dice 1 pound boneless, skinless chicken thighs into 1-inch pieces. Strain, discard the shells and heads and set the stock aside. Feeds up to 8 people. 1 large green bell pepper - $0.62. For this, we will round up to 4.4 quarts of gumbo which means there are 128 fluid ounces. How finely you dice your vegetables is a matter of taste, but I like to dice them up pretty small so that they almost melt into your gumbo in the end. 4 whole chickens cut up (10 pounds), 4 entire celery stalks, 10 bell peppers, 3 lbs onions, 5 bunches parsley, half gall of chopped green onions, 4 tble spoons garlic, 8 packs beef and aundouille sausage (7 pounds, 8 bay leaves, 4 bags okra frozen, misc seasoningsWHEW, just got done, nice flavor, now its on . And you know what? This stand is equipped with a 95,000 BTU 10-inch burner and a 6-inch windshield to protect your flame. 4 sliced, white and green parts green onions, 1/4 bunch stems and leaves flat leaf parsley, 1 lb cut into 1/4 inch slices smoked sausage. I love the freshness from the green bell pepper, onion, celery and parsley. I made this in a 5 quart cast iron Dutch oven. Usually use 20 lbs. Once the flour is cooked, you pour in stock and whisk it into the onion mixture. ", "This recipe is the real deal," raves home cook Pat. Blend salt, peppers, mustard, cayenne pepper, paprika, granulated garlic and file powder. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. Meanwhile, melt 2 tablespoons bacon drippings in a skillet over medium heat. $$. 713-759-2001. Each variation earns a spot on the gumbo continuum. Sign up for special tips, offers, and info about all the latest happenings around NOLA with our monthly Insiders Guide, delivered right to your inbox. Brown the chicken: If using raw chicken, add 1 tablespoon of the neutral cooking oil and the chicken to the pot. Thanks in advance for the help! Serve: Taste and season with more kosher salt as needed. Return the Dutch oven to low heat and melt the remaining 3 tablespoons margarine. There are many different types of rice that can be used in a dish like gumbo, including long grain white or brown rice. These types of rice tend to be more expensive, but they do offer unique flavors that you might enjoy. Heat the oil in your gumbo pot over medium heat. With much consideration for tradition, my recipe is a classic take on the good-for-your-soul chicken and andouille sausage gumbo. Then, once the shells are cool enough to handle, you pull out the meats and set aside. But one thing about gumbo is that there is no set amount of rice needed. If you are going to make your own roux, please read, Prep the ingredients. GUMBO - Freeze date 5/27/07 and brought back to life 10/01/07. Join Where NOLA Eats, the hub for food and dining coverage in New Orleans. No need to reduce the amount of chicken broth. This Authentic New Orleans Gumbo is made with a dark roux, vegetables, chicken, sausage, and shrimp, and served over rice. Heat the oil in your gumbo pot over medium heat. Let the gumbo simmer for 45 minutes before adding file powder, okra, and seafood. In a 12-quart stockpot melt butter over moderately low heat. No gumbo is complete without a great potato salad. Then, you cook everything together for about 30 minutes. As my father-in-law said, It tastes like good seafood gumbo.. Its easy to make because it doesnt require much effort. You let the shellfish boil for 5 minutes before draining and discarding the liquid. However, it can be enjoyed any time of the year. Whatever you don't use, you can save it for future recipes. Adjust seasoning with hot sauce. (You need 16 oz. Also, I normally cook two gumbos for this party, but if you have a burner and a large cast iron pot, you can cook a gumbo this size. The taste is so delicious. Shrimp: Seafood is more common to Creole gumbos (which is the French version including tomatoes and butter) but can certainly be added to this classic Cajun recipe. If the sauce is too thin, continue cooking it for another 5-10 minutes. When the gumbo is done, you serve it over white rice. The gumbo simply wont taste like how its intended to taste.