Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Chicken and Sausage Gumbo

One of my co workers from Louisiana gave me his recipe he uses when he cooks a "Large Batch" (60 Qts) of Gumbo for customers, etc. What you dont eat, freeze in ziplock bags and it only gets better.

Chicken-Sausage Gumbo
Makes 60 quarts!
Ingredients:
7 chickens – broilers
14 Lbs of Sausage (Andouille or Smoked, or?)
168 oz of season Blend
278 oz of Okra
5 Pints of Roux
4 ozs of garlic powdered
.25 oz of File (fee lay)
Seasoning: Tony’s Konriko-Old Bay- Garlic powder-onion powder-File (Fee Lay)
Parsley flaked
Preparation:
1. Boil the Chickens for 80 minutes, take out, let cool, then de-bone.
2. Use the water you boil the chickens in as the stock.
3. Add Roux to boiling stock, totally dissolve.
4. Add Okra, cook for 45 minutes.
5. Add Season Blend and Sausage, and cook for another 1.5 hours on low heat.
6. Add Chickens, seasoning, and cook for another Hour on low Heat.
7. Lightly sprinkle parsley flakes on top 5 minutes before cutting off fire.
8. Turn off fire and let sit for awhile.

Le Ze Le Bon Temp Roule!!

This is my Christmas Eve meal. My recipe is almost identical, and yes, from a Lake Pontchartrain old timer. I add oysters.
La Bouche Creole!
Aggiedog's above recipe is the real deal.

Dangerous territory. I have the 60 quart pot as well as the chicken. On Monday I'll have the sausage !

I dont, but I am jealous! I'm going to do this between Christmas and New Years. I love Cajon food.

I will probably do about 3 gals.

THank you! have a great Christmas!!!!

Has anyone taken the time to cut this down to a reasonable scale? Say 2 chickens?

I was hoping one of you would do that, LOL!! Funny stuff!ESP because I sure was hoping the same.

I'll take a stab at it, someone can clean it up if I goofed anywhere:

6-8 Qts of Chicken - Sausage Gumbo

1-2 whole broiler chickens
1 1/2 lbs Sausage
17-22 ozs of Seasoning blend
30 ozs of Okra

10-12 fl ozs of Roux (little over 1/2 pt)
1/2 oz garlic powder or more
Add File to taste at end
Season to taste
Parsley flaked

Preparation:
1. Boil the Chicken(s) for 80 minutes, take out, let cool, then de-bone.
2. Use the water you boil the chickens in as the stock.
3. Add Roux to boiling stock, totally dissolve.
4. Add Okra, cook for 45 minutes.
5. Add Season Blend and Sausage, and cook for another 1.5 hours on low heat.
6. Add Chicken(s), seasoning, and cook for another Hour on low Heat.
7. Lightly sprinkle parsley flakes on top 5 minutes before cutting off fire.
8. Turn off fire and let sit for awhile.

I accept help!!!

Aggie, couple questions, if you don't mind.

What exactly is the seasoning mix?
Do you use store bought Roux or make your own? (Not shaming on you, if you buy it. IF you buy, where do you buy?)
Please enlighten this dumb Floridian on File (Fee Lay). ??

Thanks

you can make or purchase your Roux, I would suggest a darker Roux for gumbo.

On his seasonings, he is talking about
Tony Chachere's Konriko Seasoning,
Garlic Powder
Onion Powder
Parsley flakes (chopped fresh, or dried if you don't have fresh)
File (pronounced Fee Lay) is a seasoning popular sprinkled on your bowl of Gumbo to your taste, it is ground sassafras leaves.

He stumped me on Old Bay, Im only aware of their fish boil seasoning, maybe someone else can chime in.

Your brand of Konriko seasoning is really your choice.

To purchase cajun seasonings, go here:
https://www.cajungrocer.com/konriko-creole-seasoning.html

I have used Tony Chachere's Creole Seasoning for years. Is that it?

This is good stuff. Will work well with the above recipe.

That looks real good!

Tony C makes his Creole seasoning and others, also the Konriko seasoning. Use anyones Konriko seasoning, its your taste.

Yes it is. I originally bought to try my hand at making Yaka Mein, a New Orleans soup indigenous to the area. Goes well on many dishes where a little zing is wanted.

Ok, thanks fellas. I'll have to check and see what we have available here. I'm pretty sure I can find it. If not, I'll order some. Heck, BassPro even sells Tony's.

By an act of kindness from one of my neighborhood Publix stock boys, I finally found the File seasoning. They had gotten it in on a special order that someone abandoned. The young fella chased me down to give it to me after we'd both looked all over the store for it. I had searched high and low for it around town, but couldn't find it anywhere. It's from Zatarains and ground and I'm guessing it'll get the job done.

Just have to thaw out some chicken and I'm GTG. Looking like gumbo over the holidays at Casa Greg.

I feel bad Dave. After all your help and ordering the tasso, andouille, gumbo file and rice from Teet's, I've still not made a batch. Dad's health problems continue to keep us busy along with life in general. I'll surprise you with a post one of these days! I just want to have a group of people that can enjoy it.

That makes sense. I was looking at the recipe thinking WTF? No onion or peppers?

Funny, my Great Aunt Emma used to say "all good recipes start with, peel an onion". I think you knew her.