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 simmer not boil) them for an hour. 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.