![]() Serve with steamed rice and hot sauce on the side. About 5 minutes before serving add prepared shrimp and fresh chopped basil, stir to cook. Bring it to boil, then turn down the heat low and let simmer for about two hours, stirring occasionally. Be careful, not to burn yourself! Stir well. When gumbo begins to simmer and liquid is hot, divide and add the roux to the pots. ![]() Here is a great how-to video clip from Chef Susan.Ĥ. Stir constantly incorporating the flour until well blended, about 4-5 minutes. In a large cast iron pot, melt 2 pounds of butter until frothy, add 4 cups of all purpose flour. While the liquid is coming to a boil, make white/blonde roux. Divide and pour canned crushed tomatoes and pureed diced tomatoes (for fresher tomato flavor do not use all crushed tomatoes)ģ. Divide and add 15 quarts of homemade chicken stock (see note below), add sausage and diced chicken meat. Add diced onions and sweet peppers for about 3-4 minutes. Using three 20-quart stock pots, heat olive oil (1/4 cups each pot) and saute red pepper flakes, dried oregano, and dried basil for 30 seconds until fragrant. Red chili garlic sauce or Sriracha to taste (I usually have this available at the table)ġ. Served over rice, about 1/2 to 3/4 cup per personġ2 Rotisserie Chickens(traditional flavor, do not buy lemon pepper or BBQ), skinned, de-boned, meat cubed into bite sizeġ5-16 quarts of chicken stock made from chicken carcassesģ heaping tablespoons EACH red pepper flakes, dried oregano, dried basil (divided)Ħ lbs of Red Sweet Peppers, shown above or 12 red bell peppers, cored, dicedĢ0 large cloves of garlic, finely chopped in food processor (with a bit of kosher salt, makes it finer)Ģ-#10 cans of diced or whole tomatoes (use immersion blender to blend)Ģ4 lbs of smoked beef sausages (used Eckridge brand), sliced 1/2-inch thickness Shrimp, Chicken, and Sausage Gumbo for 300 I always set some aside without shrimp for non-seafood eaters! Serve with steamed rice and your favorite hot sauce. Simmer for a few hours, add shrimp and fresh chopped basil five minutes before serving. ![]() A few photos are missing for adding crushed tomatoes I got too busy with the food prep. Simple white or blonde roux is made with butter and flour to thicken the gumbo. Add the broth, canned crushed tomatoes and diced tomatoes. Homemade chicken stock is made from carcasses of rotisserie chickens up to three days and refrigerated. Then diced and onions and peppers are added and then minced garlic. Red pepper flakes, dried oregano, and dried basil is quickly sauteed with olive oil. The best way to quickly thaw frozen shrimp is to run cold water over in a large colander ![]() Shrimp is peeled, layered between the plastic films, and frozen several days/weeks ahead. These sweet red peppers were cored and ready for quick chopping. See how we store prepped foods in Ziplock storage bags? It saves so much room in the refrigerators and makes a clean up a snap. Up to three days ahead, sausage can be sliced, onions and chicken meat diced. I hope to do that for you next time I make this delicious one-pot meal. Sorry that I didn't have the time to convert the recipe to a smaller quantity for home cooks. (Do you see how much improved the photos are?) With some prep work ahead, this gumbo is very quick and inexpensive meal to prepare for a large group and you can even splurge a little by adding jumbo shrimp. This recipe is much simpler than my previous recipe post. This is one of my church family's favorite meal all year around.
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