how much gumbo to feed 30

To cook and serve the gumbo the same day, add an additional 20 to 30 minutes of covered simmering time before adding the seafood to marry the flavors. How long do you poach chicken tenders? I think Paula Deen would be proud too- a stick of butter make a recipes worries all go away :) I found that the pre sautéing adds so much more flavor to the gumbo.My sister in law is the one that told me about the microwaving the roux, but so far I either cheat or make my own, sloooww roux. When I do a gumbo, I always pull up a Prudhome recipe and extrapolate from his volumes the amount of roux,meat and liquid I'd need to prepare "x" number of servings. It is very much in line with the old-school, old Mobile fashion with lots of tomatoes and plenty of Gulf of Mexico seafood.And remember, as with any good gumbo, first your make a roux....Heat oil in skillet over medium-high heat until sizzling.Add flour and stir until fully incorporated; spread mixture into a thin layer.Allow roux to brown, stirring every 5 minutes, until a milk chocolate color is achieved (about 3 hours). I'm assuming other food will be there alsoFive or six, I hope you have one big assed pot(five quart cast) for the roux and then the gumboYeah I've been at it since around nine this morning. If you are used to cooking, then just add more or less of whichever ingredients you like the most. There are 3 different ways that you can make your roux.#1 RULE OF MAKING ROUX: If it burns, toss it!! 1 gallon = 10-12 people depending on how much your people eat. Two nights before, prepare the ham stock. While roux is browning, steam okra and make sure all seafood is thawed.When roux is brown, add all diced veggies and stir constantly, scraping bottom well, until veggies are translucent.Turn off heat; add okra, tomatoes, parsley, thyme, cayenne, black pepper, Lawry's, bay leaves, Worcestershire sauce, chicken stock, and seafood stock.Stir mixture well, add water, stir again, and bring to a boil over medium-high heat (stir frequently until a full boil is reached to prevent sticking).Allow gumbo to boil for roughly 30 minutes, or until desired thickness is achieved (gumbo is ready when it begins sticking to bottom, and bubbles begin to gather near the center of the pot).In the meantime, clean shrimp to remove shell pieces, and lump crabmeat (check all seafood for freshness before adding to gumbo).When gumbo is finished boiling, add all seafood and allow returning to a boil (roughly 2-3 minutes).Turn off heat and whisk in file, a little at a time.Divide gumbo into half place an ice bat into each tub, and place into freezer.When gumbo has completely cooled, label, date, and store under refrigeration.Note to readers: if you purchase something through one of our affiliate links we may earn a commission.Registration on or use of this site constitutes acceptance of our It takes 3-5 minutes over high heat, but if you have never made roux, use medium heat and take 20 minutes. There are several different brands that are wonderful, but when i am making a big gumbo and do not feel like nursing the roux for hours over the stove, I use either Savoie's or Richard's Roux and use a mix of the light and dark.How finely you dice your vegetables is a matter of taste, but I like to dice them up pretty small so that they pretty much melt into your gumbo in the end. I just prefer to cook mine indoors!No HTML is allowed in comments, but URLs will be hyperlinked. Simmer the ham bone, seafood peels/shells and water in an 8 quart crockpot on low overnight. See a letter from Ellen about the donation campaign. Add water and bring soup to a boil. One quart will give you about 6 – 7 small cups of gumbo and about 4 -5 small cups of stew. Roux can be tricky and mean if you overheat it and try too go to fast with it. Sad to know you have left the area but I am sure you have tasted at least a few of the king cake bakeries I mentioned so you have not been too deprived!mpoche4 - excellent Hub and great recipe. Some people simply slice the sausage one way, but I like to quarter it so that you have smaller bites of sausage throughout the gumbo (same for the tasso).As far as the brand of sausage goes, this is also by preference. Strain, shred the meat into bite size pieces and return meat to the stock. Login to reply the answers Post; Kim. (Photo courtesy of Alabama Seafood)For a lot of you this particular offering won't be of much use to you and your daily lives. Thanks for all the help the gumbo was a success!Follow us on Twitter, Facebook and Instagram to get the latest updates on LSU Football and Recruiting. * If frozen shrimp are used, get the smaller, 70 - 90 count shrimp, this lessens the taste difference between fresh and frozen. Take whatever number you are cooking for and divide by 8- then take this number and multiply it by each part of the recipe. There is no extra salt specified in the recipe. Boil your own chicken and save the money and gain the flavor!Take your gumbo pot, fill it with water and just a tiny bit of salt, and put your cleaned chicken in there to boil. Reading your hub made me hungry for some. I have found that when I cook mine for my annual Christmas party (for about 50 people) I use 3 whole chickens, 3 packs of sausage, 2 tasso, and the rest of the recipe is multiplied by the recommended way that I just mentioned. On stove top, simmer covered about 30 minutes or until the pasta and vegetables are tender. If you love green onions, add more in!Next, or at least somewhere in between sauteing the vegetables and creating your stock, saute' the sausage and tasso in some butter to lock in the flavor. Onto the gumbo from my 30×30 list. It is best sprinkled over individual servings. until soft. Thanks for sharing.Peggy W- please share if you have any differences- I add little changes here and there to mine.Umm...love gumbo! Stir often. Add garlic and cook 2 minutes more. That's for gumbo as the main course. re: Gumbo for 30 people Posted by LouisianaLady on 10/12/13 at 3:26 pm to FlatTownProdigalSon 1 gallon = 10-12 people depending on how much your people eat. I lived in Louisiana for years and it's still one of my favorite places on earth (New Iberia). Add remaining ingredients including the stock (except gumbo fil�, oysters and shrimp, and rice) to the gumbo base; simmer over low heat for 45 minutes.

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