Cooking Louisiana - Five Gallon Gumbo

This is a chicken & sausage gumbo that will feed at least 30 people. I made this one in a typical turkey fryer pot almost full.

4 hens boiled and de-boned
4 lbs. smoked sausage cut in bite size pieces
1 lb. pork tasso chopped or about 4 smoked turkey necks
1-1/2 cups of roux
6 cups chopped onions
3 cups chopped celery
1-1/2 cups chopped bell pepper
8 cloves minced garlic
2 bay leaves
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3 cups chopped green onions
1 cup chopped parsley
2 tsp. cayenne pepper
1/2 tsp. black pepper
1/2 tsp Louisiana hot sauce
1/2 tsp. thyme
Salt to taste
1 doz. small or medium size boiled eggs

Get yourself a small wooden paddle to stir. They make them specifically to cook with. Also get a long handled ladle.

You can start preparing this gumbo the day before. Boil the hens and once cooled de-bone them. Bag the meat up and put it in the refrigerator. Once the water you boiled the hens in cools enough bag it and put it in the refrigerator also.

If you want to add a little more flavor take the bones and put them in in a pan on your pit or oven  to roast for about 3 hours. A charcoal pit is the best with some wood chips to give it a smoke flavor. Once roasted take the bones and boil them for a few hours. Reserve the liquid and toss out the bones. Put the liquid in the refrigerator.

The next day set up your turkey fryer pot and fill it to a little over half full. Bring the water to a boil. Add all our stocks you prepared. Throw in the onions, celery, bell pepper garlic and Tasso or necks. Bring back to a boil. Add the roux and lower the fire just to get a light boil going. Here's where you need to stir frequently so the roux doesn't stick to the bottom and burn. Continue to stir frequently for about 10 minutes. By this time the roux will be fully dissolved. Continue to boil for about 45 minutes; don't cover.

Now add the chicken and remaining seasonings. Bring back to a boil for about 10 minutes. Lower the fire and let sit about 10 more minutes then start tasting.

Serve over rice (duh!).

 

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