in a large pot, combine flour and oil and cook, stirring constantly on medium low heat. cup long-grain white rice - $0.48. of sausage, 6 large onions, 4 bell peppers, and 5-6 stalks of celery. Great for gumbos, jambalaya, seafood stews, paella. Brown is the color of flavor so make sure to stir your vegetable oil and flour mixture until it's reached a true chocolate hue. Scrape up any browned bits from the bottom of the pot with a wooden spoon. Gumbo is an art, not an exact science. Also, please, please dont make substitutes in this recipe unless otherwise specified. The next type of gumbo is chicken gumbo. Warm rice is awesome, but it can certainly be reheated in the microwave easily. It doesnt have the same flavor or mouth feel. Let the dish come to room temperature before placing it in an airtight container to enjoy later. Let the gumbo simmer for 45 minutes before adding file powder, okra, and seafood. Add the crab stock and half of the shrimp stock to the pot. (Skip this step if using rotisserie chicken.). The rice to gumbo ratio is up to personal preference. Our gumbo is shipped frozen, so it must come Fedex Overnight or Fedex 2-day. Afterward, you serve the dish with rice and cornbread. this is a keeper! Put chicken pieces in a bowl. Cook the chicken until browned on both sides and remove. I would always recommend a robust and sturdy stockpot. However, there is no consensus about whether gumbo is Creole or Cajan. Here are some tips and tricks of how to find these ingredients near you: As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Next, you add flour to the mixture and stir it well. For this, we will round up to 4.4 quarts of gumbo which means there are 128 fluid ounces. Once the roux is a deep golden color, add diced veggies and sausage to the mix. Serve immediately.How to find seafood for this recipe:If you dont live near an ocean, finding quality seafood might be challenging! Finally, we come to seafood gumbo. You can simmer it for longer if you so desire. When youre ready to make your gumbo, start by chopping celery, onions, bell pepper, parsley. Just before serving add the green onions, shrimp and chopped parsley. I had my fair share of gumbo when I was growing up in New Orleans, but the classic Cajun gumbo is the one I make on repeat! You'll find the full recipe below with step-by-step instructions, but here's what you can expect when you make this top-rated recipe: Great gumbo starts with roux, a flavorful thickening agent made from equal parts fat and flour. You bring the whole thing to a boil again and reduce the heat. Return the chicken meat to the pot along with the sauteed vegetables. She used 40-gallon trash cans for her stock pots. Heat the oil in a heavy bottomed Dutch oven over medium-high heat. Mr. B's Gumbo Ya-Ya 1 lb. Plus for serving rice to a big group here are the exact amounts. seafood.). Powered by the ESHA Research Database 2018, ESHA Research, Inc. All Rights Reserved. I use shrimp,snow crabs and king crab . Gradually add 2 quarts hot water, and bring mixture to a boil; add chicken, garlic, and next 5 ingredients. Did take a lot of watching stirring to not burn the roux, so plan accordingly. 1 pound smoked sausage - $2.98. Prepare the remaining aromatics: Prepare the following, placing each in the same small bowl as you complete it: Mince 6 garlic cloves; coarsely chop the leaves from 1/2 bunch fresh parsley, if using, until you have about 1/2 cup; add 2 tablespoons of the salt-free Cajun seasoning, 2 teaspoons dried thyme, 2 bay leaves, and 1/2 teaspoon cayenne pepper; stir to combine. And if youre going to go all-out on a Seafood Gumbo, treat yourself to the real thing. Reduce heat to low, and simmer, stirring occasionally, 1 hour. or 2 cups of roux for this recipe, so use 1 cup oil and 1 cup flour.) It also comes with a domed cast iron lid. It's sold by the quart, half-gallon, or gallon. Weve used both of these methods, and it just depends on how much were reheating to determine which one. Then, you add tomatoes, parsley, thyme, bay leaves, black pepper and salt. Add the sausage and cook until browned, then remove. Make a good roux is a labor of love, but but one that totally pays off, and you can make it ahead of time! I always recommend starting out slowly because a burned roux cannot be used. Required fields are marked *, By using this form and leaving a comment, you agree with the storage and handling of your data by The Speckled Palate. Can I reheat the gumbo? Im encouraged to hear that this recipe is very similar to the one you and your wife have been making for years. Place the 2/3 cup oil in large (8 quart) heavy bottomed Dutch over type pot. This stew pot has a 10-gallon capacity and comes with two handles for easy lifting. I hope you enjoy it! Add the Brandy and deglaze the pan making sure to scrape all the brown bits from the pan. (You need 16 oz. Start the Gumbo: Add the water to the pot and heat it. Step 1. At least. Garnish, if desired. With so many options, every family perfected its own treasured recipes, which leads to impassioned debate on which one is best. Add in the sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, diced tomatoes, and tomatoes sauce. If you give them a heads up, you can have them special order the ingredients you need, too. No gumbo is complete without a great potato salad. Gumbo is a thick soup that is traditionally filled with vegetables, like onion, green bell pepper and celery, as well as a protein. Drain on paper towels, reserving drippings in Dutch oven. Its slimy consistency is a natural thickener for gumbo. Includes two metal lifting hooks. Strain, discard the shells and heads and set the stock aside. Rushing the roux or increasing temperature will result in a burnt roux. Despite a rather complicated origin story, we do know that gumbo is emblematic of the people who built their lives in South Louisiana. It can be hard to fix a gumbo that has become too salty. Stir in the lima beans. THANK YOU! Remove the pot from heat. Okra should be added during the last 30 minutes of cooking to keep its texture and to help it thicken the gumbo properly. Remove the onions and celery from the pan and set aside. (When we used to host our NYD gumbo parties, wed make the gumbo the day before, let it chill in the fridge overnight and then reheat on the stovetop the morning of.) Usually it's served over rice. For example, Creole gumbo is a popular French interpretation of the dish that features richer ingredients like butter, tomatoes, and seafood. Serve over hot cooked rice. Cook, stirring occasionally, until softened, about 5 minutes. When the seasoning vegetables are tender, add the tomatoes, bay leaves, and the three peppers and a little salt. Once the meat is all browned, add it to the pot with the chicken stock. Chop the veggies. Were not using andouille sausage or another smoked sausage in this recipe. Cook the vegetables for about 5 minutes, until they are almost fork-tender. Serve with a scoop of cooked white rice, scallions, a dash of Crystal hot sauce, and fil powder as desired. , sliced into 'coins' (substitute Polska Kielbasa if you can't find a good Andouille). Cup of Seafood Gumbo w/ Catfish Poboy $13.90 Club Sandwiches Served with French Fries or Chips. He said our party had the most cars in the neighborhood so he stopped by and ate some gumbo. Cook roux, whisking constantly, until it turns a rich mahogany brown color. (It needs to fit 17 cups liquid plus 4 lbs. of both oyster and shrimp in addition to what the recipe calls for below. 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. Shrimp Etouffee & Southern Fried Grit Cakes $12.00. Hey there, Jerry! Cook the chicken until browned on both sides and remove. Bring to a boil, and season to taste. "Don't forget the file gumbo at the very end, it makes a big difference. In addition to the traditional roux base, gumbos often include seafood, meat, vegetables, and spices. Description Get a gallon of our Famous Seafood Gumbo and make dinner a memorable event. Chop the veggies. No need to reduce the amount of chicken broth. Stir constantly so it doesnt burn. To make it, you start by cooking onions, celery, bell peppers, green beans and garlic in oil. Phone. On the other hand, gumbo is served with rice on the side. In a large cast-iron Dutch oven over medium heat, melt butter, combine with flour, and whisk until the roux thickens and turns a dark brown color (almost burnt), about 10 minutes. In a pan over medium heat, saute the white or yellow onion and celery with about 1/2 tablespoon butter. 1 cup butter 1 cup flour 2 onions, chopped 2 ribs celery, finely chopped 1/2 green bell pepper, finely chopped 6 cloves garlic, minced 3 bay leaves 2 quarts shrimp or seafood stock 4 blue crabs,. As you probably have gathered, I love making comfort food style recipes that use lots of fresh produce and real ingredients. ", "This was my very first time making gumbo and my guests who had come over for a King Party loved it!" 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. That's just a general rule of thumb I use to get the consistency I like. Gallon Chicken and Sausage Gumbo + Steamed Rice (Chilled) $48.00. It is important to add the seafood at the very end so that it doesnt overcook and get tough! Simmer soup over low heat for 1 hour; mix in 2 teaspoons of file gumbo powder at the 45-minute mark. Leftover gumbo can be stored safely in the refrigerator for three to four days. Add all the spices and hot sauce. 2023 PRI. If in doubt, cook more roux than you think you need and take some out before you start putting the other stuff together. If you have bread or other soakers, then reduce the amount of rice by 25%. Add the aromatics and meat: Increase the heat to medium-high and add bell pepper mixture. Orders through Toast are commission free and go directly to this restaurant. Set it on high heat and boil the chicken until the meat is almost falling off of the bone (about 1 to 2 hours). We added chicken stock because its more accessible for us. Later on, youll re-insert it. Meat - 3 bone-in chicken thighs, 1 lbs andouille, 1 lbs shrimp. The step may take a little longer if fresh okra is used. And these are great tips. This gumbo is no exception, and if you like this then I know youll love Jambalaya and Instant Pot Red Beans and Rice. Add the sausage and cook until browned, then remove. 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. Gumbo by the Gallon - The Schooner Restaurant To-Go Orders: 1507 S Hwy 69, Nederland, TX 77627 (409) 722-2323 Mon: 11AM-8:30PM Tue - Wed: 11AM-9PM Thu: 11AM-9:30PM Fri - Sat: 11AM-10PM Closed Sunday Gumbo by the Gallon Are you looking for the best Gumbo in Southeast Texas? 4 cups water - $0.00. If adding to chicken and sausage, use only 8 ounces. I use about 1/4 of a garlic bulb or about 4 cloves. Reduce the heat to medium-low and cook, uncovered, stirring occasionally and adding water as needed, for 1 hour. This gumbo recipe was so delicious, even the big man in the red suit loves it. Your daily values may be higher or lower depending on your calorie needs. You can use more or less to your liking.) Add the warm (but not hot) roux to the warm water and stir to dissolve the roux. Now you have time to pop in a movie and wait a couple of hours while your gumbo cooks down. Chop the veggies. The Speckled Palate participates in affiliate programs. Gumbo is a classic Creole stew originating in Louisiana. Other Louisiana recipes to try: Crawfish Pie | Chicken and Sausage Jambalaya | Cajun Shrimp and Grits | Slow Cooker Red Beans and Rice | Instant Pot Gumbo. There are lots of different types and styles of gumbos. Pair with cornbread and serve hot. (9) Website Directions. For a thick sauce use 1 quart stock: 5 oz roux. A roux is made with two ingredients; flour and oil, and its the key to any great gumbo recipe! And while yes, there is often a roux base and holy trinity, gumbo celebrates local ingredients and subtleties of tradition, so gumbo takes many forms. Welcome! Give the gumbo a taste, and add extra seasonings, if necessary. (4 sticks) unsalted butter 3 cups all-purpose flour 2 red bell peppers, in medium dice 2 celery stalks, in medium dice 1 gallon (20 cups) chicken stock 2 tablespoons Creole seasoning 1 teaspoon ground black pepper 1 teaspoon dried hot red pepper flakes 1 teaspoon chili powder 1 teaspoon dried thyme 4 chicken bouillon cubes - $0.24. Her Southern food blog, Murmurs of Ricotta, houses some of Googles top-ranking recipes for Mardi Gras King Cake and Gouda Mac. Seafood stock is delicious in this recipe, too, and I have notes in both the post and recipe card about it. Your email address will not be published. Seasoning - 1 quart chicken stock, 3 bay leaves, 2 tbsp old bay, salt and pepper, after sweating the trinity I deglazed the pan with about 8 oz of dark beer. Remove and discard bay leaves. Rebecca: Great seafood gumbo and sweet potatoes/yams to knock your socks off! Once hot, add the chopped veggies. *. Or, to put it another way, serve your gumbo over rice. Boil rice. If your gumbo is not thickening up enough, add a little more roux. 1 large green bell pepper - $0.62. This recipe yields about 6 quarts, but gumbo freezes well and can be thawed without losing flavor. Please refer to my disclosure page for more information about these affiliate programs. Use equal parts all-purpose flour and fat/oil. 2. Brown the Meat and Saut the Okra: If you give it a try, will you let me know how it goes? Gumbo for 20 People Serve 2 gallons of Gumbo for 20 persons or 8 pints or 40 cup of Gumbo. The gumbo can be frozen or refrigerated and many people like it better the next day. Feeds up to 8 people. In a cast-iron pot with a heavy lid over medium-high heat, add the oil and saut the onion, celery, bell pepper, garlic, green onion tops, parsley, and sausage for 5 minutes. I find that cooking over high heat only makes the outside char and the inside dry out. Hearty greens in lieu of meats in the vegetarian version. When the five minutes are up, remove the pot from the heat. Make sure to have extra chicken stock and roux on hand so that you can thin or thicken the gumbo as needed. Saute the veggies. Scroll down for all the details on the dwarf, late-blooming Gumpo White Azalea and get expert planting and care instructions that'll have you growing this pristine beauty like the pros. Because it takes longer to cook, brown rice is better suited for soups and stews. This has been my go-to since living in Dallas. DO NOT COVER. Make the gumbo: Place celery, onion, green bell pepper, and garlic into the work bowl of a food processor, and pulse until all vegetables are very finely chopped. Flavorful and hearty gumbo is perfect with basmati rice for a cozy winter warm-up or perhaps even a rockin' summer social. If youd like to add tomatoes to this recipe, pure 1 (14-ounce) can diced fire-roasted tomatoes and add to the pot at the same time the sausage and chicken are added. 1 pound andouille sausage, cut into 1/4-inch-thick slices. This recipe will yield about six entrees or ten to twelve appetizers. Cover and simmer for 1 hour. fresh or frozen shrimp, head on about 40-50 count per pound, 1 quart fresh or frozen okra, sliced into inch rounds. Some people prefer chicken while some prefer seafood. Gumbo 9. (3 different Texas Smoke House Sausage with Chicken, Crab & Shrimp) Twisted Brisket Fries $12.00. Whatever you do, do not use imitation or canned ingredients. Cook, stirring frequently, until the onions are translucent, about 10 minutes. You can always freeze it in air tight containers or vacuum sealed bags. Chicken katsu curry is a traditional Japanese dish originally inspired by Western cooking. The best rice is white rice preferably long gram for gumbo. If you love green onions, add more! Whisk until the cubes dissolve, then whisk the roux mixture into the boiling water. Gumbo Let the good times roll with top-rated recipes for authentic Louisiana gumbo with chicken, seafood, and of course, andouille sausage. Meanwhile, thinly slice 1/2 bunch scallions and cook white rice for serving if desired. Orders that are shipped Monday, Tuesday and Wednesday can be sent Fedex 2-day. Its loaded with shrimp, chicken and smoked sausage in a zesty tomato based stew. 5 minutes before serving add scallions and parsley. Iam eat it all to myself and freeze some for later . of both oyster and shrimp in addition to what the recipe calls for below. Some people like thick gumbo and some like thin. Meanwhile, melt 2 tablespoons bacon drippings in a skillet over medium heat. I would love to hear your experience. Add flour, and cook over medium heat, stirring constantly, 20 to 25 minutes, or until roux is chocolate colored. Cut the vegetables: Prepare the following, placing each in the same medium bowl as you complete it: Trim and dice 1 medium green bell pepper (1 1/2 cups), 1 medium yellow onion (1 3/4 cups), and 3 celery stalks (1 1/2 cups). Addmore seasonings to your likingsalt, pepper, chicken bullion paste, garlic, more Joes stuff or more chicken brothuntil you reach the perfect flavor. Meanwhile, wash the crabs well under running water, pace in a non-reactive pot with 1 quart of water,bring to a boil and simmer for 20-30 minutes. Theres simple ways to make seafood stock with the ingredients you already have. If you cant find fil powder, no worries. There are different recipes for gumbo depending on what kind of meat you use. The cooking stand is 18 inches high and has a 19-1/2 inch ring that holds the stew pot above the heat. The good news here is that you cannot mess up! http://www.bigcbbq.com/homemade-potato-salad/. To say theres one recipe for gumbo does a disservice to the spirit of the beloved Southern dish. Add about one gallon or more of water. For the gumbo: 1 medium green bell pepper 1 medium yellow onion 3 stalks celery 6 cloves garlic 1/2 bunch fresh parsley (optional) 2 to 3 tablespoons salt-free Cajun seasoning (see Recipe Notes), divided 2 teaspoons dried thyme 2 bay leaves 1/2 teaspoon cayenne pepper, plus more as needed 1 pound Houston, TX 77017. 2023 Tastes Better From Scratch Privacy Policy and Disclosure. For a gumbo I use about a 1/4 to 1/3 cup of flour per gallon of gumbo. Hey, thats a great tip! EQUIPMENT A wooden spoon or spatula; A pot with a heavy bottom and thick walls. Its easy to make because it doesnt require much effort. After over 4 months in the freezer, it's gumbo time again! 3 to 4 cups of dark roux. N ubstitutions ease. Cook chicken in reserved drippings in Dutch oven over medium heat 5 minutes or until browned. The beginnings and ends of gumbo are ever-evolving. Again, cook until they just begin to change color, taking care not to burn. Step 2. Here are a few things you can do in advance:Chop all the veggies. A Louisiana cook's signature gumbo is as unique as a thumbprint. 1. Add salt, Tabasco, pepper and garlic powder and simmer, covered, on low heat for about 1-1/2 hours. Heat olive oil and butter, then add trinity and simmer until translucent. Rice is usually on the bottom and served steaming hot. This is a beloved recipe shared with me by a native New Orleanian. If you want to host your people, you're in the right place! When the oil is shimmering, add the flour. Back to top. Gumbo file, or file powder, is made from dried sassafras leaves. Simmer - Stir in 4 cups of the reserved chicken broth. Add the Seasonings - Add bay leaf, thyme, basil, cayenne, salt, and pepper. If youre cooking for a crowd, its best to make extra to allow for seconds. People would line up for this authentic Cajun specialty. "This is one of the best gumbos I've ever had and my family is from the South so that is saying a lot just don't tell my mother or grandmother," shares reviewer mellie18_99. How to make gumbo ahead of time for entertaining: Saute the veggies, add the liquid (plus seasonings) and cook until the roux is completely broken down. 5. As soon as the proper color is achieved, add the onions, bell pepper, celery and garlic and saut, stirring occasionally until tender. (Ive never seen it on shelves of our usual grocery store.) In a pot of boiling water, add the shells of all your seafood, ends and skin of onion, a little Tonys and let it boil for a few hours then strain it. Cover and give the mixture enough heat to come to a simmer. "Some people like to add fil powder. (Ive heard seafood gumbos referred to as Christmas Gumbos because theyre for special occasions. Pull up a seat at the table. This allows some of the natural sugars in the onions to caramelize, rendering great depth of flavor. Add the flour and, over a medium high fire make a dark brown roux. Some people like thick gumbo and some like thin. Return the Dutch oven to low heat and melt the remaining 3 tablespoons margarine. In a pinch, busy cooks can opt to slowly bake the roux in the oven which requires less attention but more time. Measure out your water and stock. Lower the heat a bit, partially cover and simmer for thirty minutes, stirring occasionally. This Authentic New Orleans Gumbo is made with a dark roux, vegetables, chicken, sausage, and shrimp, and served over rice. With ordinary ingredients, the right seasonings, and patience, the results are extraordinary. She described a family meal where each member had his or her favorite food. Stir in cajun seasoning, to taste. Privacy Policy. Then, once the shells are cool enough to handle, you pull out the meats and set aside. All items are prepared fresh daily. The roux can be made 3-5 days in advance, stored in a large resealable bag in the fridge. RATE and COMMENT below! Its done when it smells nutty and delicious. Serve immediately with rice and your favorite garnishes. Creole & Cajun Restaurants Fine Dining Restaurants American Restaurants. Cooking the sausage and tasso should only take a few minutes. Nutrition facts are an estimate and not guaranteed to be accurate. Make 1 gallon of Gumbo for 10 guests, this will allow about 2 cups of gumbo per person. Gumbo also includes a roux to thicken the stew while jambalaya does not require a roux. If you can't find one of the seafoods, consider adding proportionate amounts of the other two. I added Knorrs chicken flavor boullion, gumbo file to thicken and of course crab legs. We will sometimes do this 1-2 days before we make our gumbos. The simplest definition of gumbo is a soup made by simmering meats, seafood, vegetables and spices in a thickened stock. Bring to a boil. Posted on 10/7/16 at 1:20 pm to LSUballs. Gumbo file has a deep, earthy flavor similar to thyme and should be added to gumbo in the last minutes of cooking it helps to thicken and enrich the stew for an authentic taste of New Orleans. This stand is equipped with a 95,000 BTU 10-inch burner and a 6-inch windshield to protect your flame. My wife and I pretty much make the same Seafood Gumbo as your above Seafood Gumbo receipe. Louisiana Fish Fry Cajun Gumbo Base Mix 5 oz - Pack of 12LOUISIANA Cajun Gumbo Base is a prepared bl.. . Remove from heat and set aside. Vietnamese-born Tran Huonggiang is the mastermind behind a. I used FROZEN okra in the recipe. Hey there, Barb! Over medium heat, saute the sausage and tasso in some butter to lock in the flavor. Dice the yellow onions, green onions, bell pepper, and celery. It will go from smelling like flour to toasted popcorn to nutty coffee. Add the salted butter to the hot pan and allow it to melt. Violaseafood stock. Discard all of the chicken skin, fat, and bones so that you are left with just the meat. Add onions and celery and stir constantly 30 seconds. Season to taste. I use Savoie's or Richard's, but there is also Manda and many other brands available. Either way, it's sure to be a hit with all your family and friends! These types of rice tend to be more expensive, but they do offer unique flavors that you might enjoy. Serve in large bowls over steamed rice. If you love green onions, add more! Get them to go and stroll over to . Manda Andouille 10lbs. Simmer: Add 6 cups low-sodium chicken broth. Add about 1/4 of the green onions to let them cook down. Then drain and set aside. If youre adding crabmeat, you should probably double the amount of rice called for in the recipe. Marigny9: THE best fried chicken (get it a la cart) and gumbo in town. This recipe is a combination of both of their recipes which I have added to over the years. Add the onion, garlic, green pepper and celery and cook for 10 minutes. 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. Add enough oil to drippings in Dutch oven to measure 1/2 cup. Okra: Okra is often added to gumbo in lieu of chicken and sausage in central and northern parts of Louisiana. Hey Stephanie. Even so, gumbo does more to bring us together than divide us, as queen of Creole cuisine Chef Leah Chase said, There've been a lot of problems solved in that dining room over a bowl of gumbo.. Its easy, but takes patience. Set aside. It takes about 5 minutes of cooking time for shrimp to curl and turn opaque. Not a recipe I would consider worth my time. You use the same method for the shrimp and the scallops. Add the bacon fat. Saute the veggies. Measure out your water and stock. What did you have? Out of Stock. The typical amount of gumbo made in one recipe without doubling it is between 3 and 4 quarts. Just reduce the amount of salt you add while tasting at the end. Transfer the sausage to a plate. Brown rice is actually a whole grain rather than just being broken down into individual grains. Whichever way you decide to make it, keep in mind the number one rule about roux: If it burns, toss it! If you are using imperial measures, the ratios are a little more difficult to remember. Pour in the water and the stock, and bring to a boil. You start by boiling water and adding fish fillets, clams, mussels, oysters, scallops, shrimp, squid, lobster tails, and crabmeat. The next day, heat the mixture, and once boiling, add the seafood, as instructed in the recipe. 6 lbs chopped Okra (frozen or fresh) Once the flour is cooked, you pour in stock and whisk it into the onion mixture. Cook the roux: Reduce the heat to medium. Do this at the same time youre prepping the veggies for the gumbo itself, and store separately.Cook your rice. Email. Once the chicken is cooked, remove it from the pot and let it cool. One, year, we had an actual random Santa show up at our front door! Gumbo pots are big so check you have the cupboard space when considering the size. (This is similar to 20 quarts or 5 gallons of Gumbo). Key Lime Pie (Whole) $28.00. Amount is based on available nutrient data. (This is similar to 8 quarts or two gallons of Gumbo), Taking a basic Gumbo recipe, here are the exact amounts for 20 people, To feed a crowd of 30 people, serve 60 cups of Gumbo. Salted Caramel Cookies (Caramel Thumbprint Cookies), 3 large yellow onions (about 3 cups chopped), 5-6 celery stalks (about 2 cups chopped), 3-4 large bell peppers (2 cups chopped), Make a dark roux, if youre making one, and set it aside. This was hands down the BEST gumbo recipe that I have ever made or eaten in my life!! Bring to a boil, reduce heat and simmer for 30-45 minutes to make a stock.

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