Gumbo For A Crowd Recipes

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GOOD NEW ORLEANS CREOLE GUMBO



Good New Orleans Creole Gumbo image

I am going to give you my gumbo recipe. I learned to cook from my mother and grandmother who were born and raised in New Orleans and really knew how to cook. Most of the time, you could not get them to write down their recipes because they used a 'pinch' of this and 'just enough of that' and 'two fingers of water,' and so on. This recipe is a combination of both of their recipes which I have added to over the years. Serve over hot cooked rice. The gumbo can be frozen or refrigerated and many people like it better the next day. Bon appetit!

Provided by Mddoccook

Categories     Soups, Stews and Chili Recipes     Stews     Gumbo Recipes

Time 3h40m

Yield 20

Number Of Ingredients 24

1 cup all-purpose flour
¾ cup bacon drippings
1 cup coarsely chopped celery
1 large onion, coarsely chopped
1 large green bell pepper, coarsely chopped
2 cloves garlic, minced
1 pound andouille sausage, sliced
3 quarts water
6 cubes beef bouillon
1 tablespoon white sugar
salt to taste
2 tablespoons hot pepper sauce (such as Tabasco®), or to taste
½ teaspoon Cajun seasoning blend (such as Tony Chachere's®), or to taste
4 bay leaves
½ teaspoon dried thyme leaves
1 (14.5 ounce) can stewed tomatoes
1 (6 ounce) can tomato sauce
4 teaspoons file powder, divided
2 tablespoons bacon drippings
2 (10 ounce) packages frozen cut okra, thawed
2 tablespoons distilled white vinegar
1 pound lump crabmeat
3 pounds uncooked medium shrimp, peeled and deveined
2 tablespoons Worcestershire sauce

Steps:

  • Make a roux by whisking the flour and 3/4 cup bacon drippings together in a large, heavy saucepan over medium-low heat to form a smooth mixture. Cook the roux, whisking constantly, until it turns a rich mahogany brown color. This can take 20 to 30 minutes; watch heat carefully and whisk constantly or roux will burn. Remove from heat; continue whisking until mixture stops cooking.
  • Place the celery, onion, green bell pepper, and garlic into the work bowl of a food processor, and pulse until the vegetables are very finely chopped. Stir the vegetables into the roux, and mix in the sausage. Bring the mixture to a simmer over medium-low heat, and cook until vegetables are tender, 10 to 15 minutes. Remove from heat, and set aside.
  • Bring the water and beef bouillon cubes to a boil in a large Dutch oven or soup pot. Stir until the bouillon cubes dissolve, and whisk the roux mixture into the boiling water. Reduce heat to a simmer, and mix in the sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes, and tomato sauce. Simmer the soup over low heat for 1 hour; mix in 2 teaspoons of file gumbo powder at the 45-minute mark.
  • Meanwhile, melt 2 tablespoons of bacon drippings in a skillet, and cook the okra with vinegar over medium heat for 15 minutes; remove okra with slotted spoon, and stir into the simmering gumbo. Mix in crabmeat, shrimp, and Worcestershire sauce, and simmer until flavors have blended, 45 more minutes. Just before serving, stir in 2 more teaspoons of file gumbo powder.

Nutrition Facts : Calories 283.1 calories, Carbohydrate 12.1 g, Cholesterol 142.6 mg, Fat 16.6 g, Fiber 1.8 g, Protein 20.9 g, SaturatedFat 5.9 g, Sodium 853.1 mg, Sugar 2.8 g

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

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



Gumbo for a crowd image

I can always get all my kids and even some of their friends to the house with this recipe!

Provided by allison templin

Categories     Other Main Dishes

Time 1h30m

Number Of Ingredients 14

1 c vegetable oil
1 c all purpose flour
1 large onion diced
1 pkg celery stalks chopped
1-2 tsp minced garlic
28 oz tomato sauce
2-15 oz cans hunts fire roasted tomatoes with garlic
1 whole chicken boiled and deboned
54 oz pkg eckrich smoked sausage
2 pkg frozen extra large shrimp (about 60)
1 lb okra either fresh or frozen
4 pkg knorr homestyle chicken stock tubs
1/4 c tony chachere's cajun seasoning (green label)
8-10 c cooked rice cooked in chicken stock if desired (i use minute rice)

Steps:

  • 1. boil a 3lb chicken and de-bone and shred after its cooled. i usually boil and debone the chicken and chop all the veggies the day before so all i have to do is throw everything together the next day.save your chicken broth. also slice the smoked sausage the day before.
  • 2. chop onions and celery and sweat them in butter til translucent. slice the smoked sausage and brown for about 5 minutes.
  • 3. in a big stock pot (I use a 16 quart one) start making the roux using the oil and flour. cook on low heat stirring constantly to prevent burning till its a dark copper color. This takes about 20=30 minutes. DON"T RUSH IT!!! If it burns, throw it out and start over .
  • 4. When you have finished making the roux, stir in the sweated onion and celery and the garlic.
  • 5. Add 3 to 4 cups of chicken stock and stir till it blends in. Then add the fire roasted tomatoes and tomato sauce. Keep at a low simmer.
  • 6. Drain the grease off the smoked sausage and stir in. Add the shrimp, okra and chicken.Add chicken stock as needed to bring it to the desired consistency. We like ours a little thick.
  • 7. Add the Tony Chachere's. You can add more if not spicey enough.Add salt to taste to bring out the flavors. Let simmer till the shrimp and okra are done. About 5-10 minutes. Enjoy over rice. Makes about 8-10 quarts.

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

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)

GUMBO FOR A CROWD



Gumbo for a Crowd image

Perfect for a party, the base of this gumbo may be prepared a day or two ahead. On the day of the party, simply reheat, add shrimp and simmer until the shrimp is just cooked, about 5 minutes. Serve with rice, cornbread or both.

Provided by @MakeItYours

Number Of Ingredients 13

1/3 cup vegetable oil
1/2 cup flour
3 cups chopped onion
1 1/2 cups chopped red or green bell peppers
1 cup sliced celery
2 tablespoons minced garlic
2 to 2 1/2 tablespoons Cajun seasoning, or to taste
6 cups chicken broth
One 28-ounce can crushed tomatoes in puree
1 pound andouille sausage, sliced
1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch pieces
One 16-ounce package frozen cut okra
1 1/2 pounds shelled and cleaned shrimp

Steps:

  • Stir together oil and flour in a large casserole, set over medium heat. Cook, stirring, until flour mixture is brown, about 5 to 7 minutes.
  • Add onion, celery, green pepper, garlic and Cajun seasoning. Cook, stirring, until softened, about 5 minutes.
  • Add chicken broth, tomatoes and sausage. Bring to boil; simmer 15 minutes.
  • Add chicken and okra; simmer 10 minutes more, or until chicken is cooked. (May be prepared one to two days ahead. Let cool, cover and chill. Reheat before proceeding.)
  • Add shrimp; simmer 5 minutes, or until cooked.
  • Garnish with sliced scallion and minced parsley, if desired.

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