GUMBO FOR A CROWD

Gumbo for a crowd image

Provided by allison templin

Time 1h30m

Number Of Ingredients 14

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1 c vegetable oil
1 c all purpose flour
1 large onion diced
1 pkg celery stalks chopped
1-2 tsp minced garlic
28 oz tomato sauce
2-15 oz cans hunts fire roasted tomatoes with garlic
1 whole chicken boiled and deboned
54 oz pkg eckrich smoked sausage
2 pkg frozen extra large shrimp (about 60)
1 lb okra either fresh or frozen
4 pkg knorr homestyle chicken stock tubs
1/4 c tony chachere's cajun seasoning (green label)
8-10 c cooked rice cooked in chicken stock if desired (i use minute rice)

Steps:

1. boil a 3lb chicken and de-bone and shred after its cooled. i usually boil and debone the chicken and chop all the veggies the day before so all i have to do is throw everything together the next day.save your chicken broth. also slice the smoked sausage the day before.
2. chop onions and celery and sweat them in butter til translucent. slice the smoked sausage and brown for about 5 minutes.
3. in a big stock pot (I use a 16 quart one) start making the roux using the oil and flour. cook on low heat stirring constantly to prevent burning till its a dark copper color. This takes about 20=30 minutes. DON"T RUSH IT!!! If it burns, throw it out and start over .
4. When you have finished making the roux, stir in the sweated onion and celery and the garlic.
5. Add 3 to 4 cups of chicken stock and stir till it blends in. Then add the fire roasted tomatoes and tomato sauce. Keep at a low simmer.
6. Drain the grease off the smoked sausage and stir in. Add the shrimp, okra and chicken.Add chicken stock as needed to bring it to the desired consistency. We like ours a little thick.
7. Add the Tony Chachere's. You can add more if not spicey enough.Add salt to taste to bring out the flavors. Let simmer till the shrimp and okra are done. About 5-10 minutes. Enjoy over rice. Makes about 8-10 quarts.