Gumbo for a Crowd

By á-48714

Miss Chris, Abita Springs
Serves 50

Ingredients

• 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

Preparation

Step 1

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)