When I cook gumbo for my annual Christmas party (about 50 people), I use three whole chickens, three packs of sausage, and two packs of tasso, and the rest of the recipe is multiplied in the recommended way that I just mentioned. Back to top. Strain, reserving stock and crabs. One, year, we had an actual random Santa show up at our front door! We added chicken stock because its more accessible for us. 13. The river parishes hug the banks of the Mississippi River between Baton Rouge and New Orleans, and it is here that the soul of authentic Cajun gumbo resides. Jambalaya is the Louisianian equivalent of a Spanish paella where rice is the main base. However, there is no consensus about whether gumbo is Creole or Cajan. Our gumbo is shipped frozen, so it must come Fedex Overnight or Fedex 2-day. You just add some ingredients like shrimp, crab meat, crawfish, and sausage to a pot. And dont forget the salt and pepper. Meat - 3 bone-in chicken thighs, 1 lbs andouille, 1 lbs shrimp. The word gumbo is derived from the French word goter, meaning to taste. This refers to the practice of dipping bread into the broth to savor the flavors. "Some of these guests were born and raised Louisianans and they gave their approval as well! My recipe has been refined over the years to earn the esteemed thumbs-up from locals of the Louisiana river parishes where this Cajun dish is rooted. You will know when the roux is done when it has the color of a Hershey's milk chocolate bar. Mam Papaul's Gumbo w/Roux Mix 2 Gallon 1. The dark roux, on the other hand, requires constant stirring on medium heat, so this part you do not want to rush. (This is similar to 12 quarts or three gallons of Gumbo), To feed a crowd of 50 people, serve 100 cups of Gumbo. Add the crab stock and half of the shrimp stock to the pot. Add the aromatics and meat: Increase the heat to medium-high and add bell pepper mixture. That's just a general rule of thumb I use to get the consistency I like. Add the garlic mixture and return the sausage and chicken and any accumulated juices to the pot. fresh or frozen shrimp, head on about 40-50 count per pound, 1 quart fresh or frozen okra, sliced into inch rounds. Stir in cajun seasoning, to taste. Directions. The fact that this recipe does not initially contain okra and simply suggest you can add okra if you want tells me a lot about the author of this recipe. And finally, if youre using sausage, you may need to reduce the amount of rice called in the recipe. Instead of boiling the lobster, you sear it in a pan. Make sure you have a cup or two of at least one type of gumbo while in New Orleans, then you can return home and perfect your own style. How much roux do I need for a gallon of gumbo? - Short-Question

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