gumbo by the gallon gumbo by the gallon

The broth itself is velvety, and when combined with the crab meat, oyster and shrimp, its something special. Cook until the vegetables just begin to change color; take care not to burn. Stir until bouillon cubes dissolve, then whisk roux mixture into the boiling water. Gullah Gumbo Recipe | Kardea Brown | Food Network Add the aromatics and meat: Increase the heat to medium-high and add bell pepper mixture. Add the sauted okra and cook for 10 more minutes. Stir in onion, bell pepper, and celery; cook, stirring often, 8 minutes or until tender. The typical amount of gumbo made in one recipe without doubling it is between 3 and 4 quarts. (And if youre looking for a classic Chicken and Sausage Gumbo recipe, Ive got one right here.). or 2 cups of roux for this recipe, so use 1 cup oil and 1 cup flour.) 4. Add 3 to 5 tablespoons of the roux you made in step 1. You will know when the roux is done when it has the color of a Hershey's milk chocolate bar. And you know what? gal Shrimp stock or Clam Juice (optional) 1 # 10 can chopped Tomatoes. The Schooner Restaurant has what you're looking for. Decades later it is a beloved recipe that has become a staple in our family and we have made it hundreds of times! How to Make Gumbo: Classic Creole Gumbo Recipe - 2023 - MasterClass Can I reheat the gumbo? The 15 Best Places for Gumbo in New Orleans - Foursquare Instead of boiling the lobster, you sear it in a pan. Alcott did not mention Creoles or Cajuns, but she noted that the men liked oysters while the women preferred chicken. ", "This recipe is the real deal," raves home cook Pat. Hey there, Jerry! Add the crab stock and half of the shrimp stock to the pot. Remove from heat and set aside. If you choose to, use about a half-teaspoon per bowl. Make ahead: Gumbo can definitely be made ahead and even tastes better the day after its cooked. Turn the heat down to medium-low and cook the roux while stirring frequently for 30 minutes to an hour or until it reaches a dark chocolate brown color. Set sausage aside. Adding roux to gumbo was definitely a Louisiana innovation, and it seems to have been used first with oyster gumbos. Add the chicken and sausage. At Liuzza's by the Track, in Mid-City near the Fairgrounds Racetrack, you can have the best of both worlds: chicken, sausage and shrimp all in one! Here are eleven tips to make the best barbecue ribs you will ever eat. Here is my favorite Jambalaya recipe! Menus for Zydeco Louisiana Diner - Houston - SinglePlatform King Kooker 5920 5-Gallon Heavy Duty Cast Iron Jambalaya Pot with Feet and Aluminum Lid Brand: King Kooker 183 ratings | 28 answered questions $19563 Cast iron jambalaya pot with feet Aluminum lid Two steel lifting hooks Volume: 5 gallons Frequently bought together + Total price: Add both to Cart One of these items ships sooner than the other. Taking a basic Gumbo recipe, here are the exact amounts for 20 people Chicken Thighs Boneless and Skinless 3 lb 8 Tablespoons of Olive Oil 2 cup of Butter (Salted) 8 diced celery stalks 2 cups of flour (all purpose) 2 large onion diced 2 deseeded bell pepper 3 tablespoons of Cajun Spice or Seasoning 12 cups of chicken broth Gumbo is Louisianas love language. Reduce the heat to medium-low and cook, uncovered, stirring occasionally and adding water as needed, for 1 hour. Reduce the . Meanwhile, melt 2 tablespoons bacon drippings in a skillet over medium heat. Cooking Gumbo for 100-200 people. Need help with my recipe please andouille sausage, cut into 1/4-inch-thick slices, Chicken-Andouille Gumbo with Roasted Potatoes, Andouille Sausage and Smoked Chicken Gumbo Recipe. And dont forget the salt and pepper. Cook over medium-high heat until tender. They might also have frozen seafood that you can choose from, too. Oh my word!! Add to large pot. Add veggies, parsley, garlic and roux to the pot and stir well. or 2 cups of roux for this recipe, so use 1 cup oil and 1 cup flour.). , If you cant find one of the seafoods, consider adding proportionate amounts of the other two. My wife and I pretty much make the same Seafood Gumbo as your above Seafood Gumbo receipe. You use the same method for the shrimp and the scallops. Gallon Gumbo + Whole Desserts - gogogumbo-nation Fifteen minutes before serving, add in the oyster and crab, stirring occasionally to cook. To freeze, allow it to cool completely and store it in a freezer safe container (separate from the rice) for 2-3 months. Order it online. Good New Orleans Creole Gumbo 1,213 Ratings Cajun Chicken and Sausage Gumbo 631 Ratings Slow Cooker Chicken Gumbo with Shrimp 88 Ratings Easy Sausage and Shrimp Gumbo 29 Ratings Marigny9: THE best fried chicken (get it a la cart) and gumbo in town. Simmer for 30 minutes. 1 pound andouille sausage, cut into 1/4-inch-thick slices. Cool then refrigerate the entire pot, covered, for up to 2 days. Buy Gumpo White Azalea - Wilson Bros Gardens | 1 Gallon Pot Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. It is definitely in my top favorite meals of all time! And finally, if youre using sausage, you may need to reduce the amount of rice called in the recipe. You may salt and pepper the vegetables as they cook, but do not add too much; otherwise, your gumbo will turn out like a salt lick! Make sure its sealed tight because those onions will stink up your fridge.Chop the garnishes, too. Peel your shrimp. Remove chicken; let cool. Come to New Orleans and youll find gumbo served at every Cajun or Creole restaurant, whether its a classic version or an interpretation. 6 lbs chopped Okra (frozen or fresh) Fil powder Fil powder, also known as gumbo fil, is an herbal powder made of ground-up sassafras leaves, a common herb found in Southern cooking. Cook for about 10 minutes, repeating the stick and scrape process with the tomatoes. The step may take a little longer if fresh okra is used. I would love to hear your experience. You can use more or less to your liking.) 2 Reduce to medium-low heat and add the onion, bell pepper, and celery. I would always recommend a robust and sturdy stockpot. Bring to a boil over medium heat and boil for 5-7 minutes, or until the vegetables are slightly tender. I used FROZEN okra in the recipe. 2023 Neworleans.com All Rights Reserved. Specials. of both oyster and shrimp in addition to what the recipe calls for below. Orders through Toast are commission free and go directly to this restaurant. Love Louisiana recipes? How to Make Gumbo - Allrecipes http://www.bigcbbq.com/homemade-potato-salad/. 4 chicken bouillon cubes - $0.24. Our family adores this gumbo, too, so Im thrilled to hear it was the best youve ever had! And if youre going to go all-out on a Seafood Gumbo, treat yourself to the real thing. In a pan over medium heat, saute the white or yellow onion and celery with about 1/2 tablespoon butter. For a thin, light sauce use 1 liter . Bring the water and beef bouillon cubes to a boil in a large soup pot. Cook the chicken until browned on both sides and remove. this is a keeper! Once the oil is hot, a tablespoon at a time slowly add the 1/2 cup flour to prepare the roux, stirring constantly. Gumbo is often enjoyed with a scoop of white rice, scallion garnish, fil powder, and a few spurts of Tabasco hot sauce. Once all the flour has been added, continue heating and stirring the roux until it becomes a medium brown . If youre adding crabmeat, you should probably double the amount of rice called for in the recipe. How Roux Made Its Way Into the Gumbo Pot - Serious Eats This type of rice is generally less processed than regular white rice, which makes it easier to digest. gumbo for a large crowd | Food and Drink - TigerDroppings If you cant find fil powder, no worries. Fax. andouille sausage, cut into inch-thick slices, 2 lbs. For many families in South Louisiana, gumbo is a weekly ritual. Making your own stock will save money and boost flavor! Cook, stirring constantly and scraping the bottom of the pot with the wooden spoon, until the roux resembles the color and texture of melted milk chocolate, 10 to 20 minutes. Best 30 Gumbo By The Gallon in Gulfport, MS with Reviews - Yellow Pages With a heritage claiming both French and West African roots, gumbo is a thick stew served over rice and made with a roux (a mixture of butter and flour) and a wide variety of ingredients such as celery, peppers, okra, onions chicken, sausage and/or seafood. Bring the burner to medium heat. Add chicken, sausage, and shrimp and taste. This makes me SO happy to hear, Michaela! Rest assured, when you buy plants online from Wilson Bros Gardens we ship very healthy and fully-rooted container grown . Add to Wish List. 1 heaping cup all-purpose flour 2/3 cup oil (vegetable or canola oil) For the Gumbo: 1 bunch celery , diced, leaves and all 1 green bell pepper , diced 1 large yellow onion , diced 1 bunch green onion , finely chopped 1 bunch fresh chopped parsley , finely chopped 2-3 cloves garlic 1-2 Tablespoons cajun seasoning * 6-8 cups Chicken broth * 20 Gallon Jambalaya Pot | Wayfair Leftover gumbo can be stored safely in the refrigerator for three to four days. how much soup per person for a Christmas Side Dish, serving rice to a big group here are the exact amounts, Chicken Thighs Boneless and Skinless 1.5 lb, 2 tablespoons of Cajun Spice or Seasoning. Metal tripod comes with foot pads. Features. Our menu features family recipes that have been handed down for three generations and includes daily specials you won't find anywhere else in the city. The gumbo can be frozen or refrigerated and many people like it better the next day. zydecos@yahoo.com It makes a big batch, too, so you can share it or freeze it for later. Whisk until the cubes dissolve, then whisk the roux mixture into the boiling water. Seafood stock is delicious in this recipe, too, and I have notes in both the post and recipe card about it. Measure out your water and stock. When I make it in my 30 qt. 1 large green bell pepper - $0.62. Later on, youll re-insert it. Strain, discard the shells and heads and set the stock aside. Party Gumbo Recipe - Hermann Wine Trail Gumbo is a dark stew made with a roux base, holy trinity veggies (bell peppers, onions, celery), and proteins ranging from andouille sausage to chicken to seafood. The beginnings and ends of gumbo are ever-evolving. To make your own Cajun seasoning for this recipe, combine 1 1/2 teaspoon paprika, 1 1/2 teaspoon garlic powder, 3/4 teaspoon ground black pepper, 3/4 teaspoon onion powder, 3/4 teaspoon dried oregano, and 3/4 teaspoon dried thyme. of chicken leg quarters, 4 lbs. Houston, TX 77017. Add meat. Adjust seasoning with hot sauce. Gumbo falls somewhere between a thick stew and a hearty soup and can contain ingredients such as chicken, sausage, ham, seafood, okra, tomatoes, and greens. Storage: Refrigerator leftover gumbo in airtight containers for up to 5 days. Chicken And Sausage Gumbo Recipe - Southern Living New Orleans Gumbo Recipes Get our best recipes, grocery finds, and clever kitchen tips delivered to your inbox. Build the Base: Once the roux is a dark rich brown, add in the chopped andouille sausages. (-) Information is not currently available for this nutrient. However, it can be enjoyed any time of the year. Cook, stirring occasionally, until softened, about 5 minutes. The taste is so delicious. Learn how to make the best homestyle gumbo right here. Includes two metal lifting hooks. The Jambalaya Calculator could only exist in Louisiana Cook, while stirring frequently, for 10 minutes. Add tomato sauce. 9th Ward Gumbo Gallon 9th Ward Gumbo Gallon 1 Gallon of 9th Ward Gumbo, comes with 2 quarts of rice. Posted on 10/7/16 at 1:20 pm to LSUballs. Gumbo Xpress menu - Houston TX 77098 - (281) 501-6159 - Allmenus Reserve the remaining green onion for garnish. The dark roux, on the other hand, requires constant stirring on medium heat, so this part you do not want to rush. This boldly flavored stew is bursting with fresh, filling ingredients like bell pepper, sausage, stewed tomatoes, and crabmeat. Then, you add tomatoes, parsley, thyme, bay leaves, black pepper and salt. Keep track of your trip itinerary here. Addmore seasonings to your likingsalt, pepper, chicken bullion paste, garlic, more Joes stuff or more chicken brothuntil you reach the perfect flavor. Chop the veggies. (Skip this step if using rotisserie chicken.). turkey pot it will yield 50-60 servings. Cook, stirring frequently, until the onions are translucent, about 10 minutes. Stir and saut for several minutes. Saute the veggies. "I added shrimp, sausage, chicken, and crab meat. It depends on your preference and how thick you want your soup to be. I am going to give you my Creole gumbo recipe. Yes, a peek into a pot of gumbo is a lesson in the rich history of Louisiana. Stir constantly so it doesnt burn. Add onions and celery and stir constantly 30 seconds. Stir until bouillon cubes dissolve, then whisk roux mixture into the boiling water. The late famed chef Paul Prudhomme created "Gumbo Ya-Ya" which can now be found at Mr. B's Bistro in the French Quarter and is a local favorite. How to make a Louisiana Cajun Seafood Gumbo recipe - The Speckled Palate Cook the sausage: Cut 14 ounces andouille sausage crosswise into 1/2-inch-thick rounds. If you are going to make your own roux, please read, Prep the ingredients. Add about one gallon or more of water. The secrets to a good gumbo aren't anything fancy either, but if you take the time to do them right, your gumbo will be just as good as the ones served in New Orleans. The result will be a lusciously hearty stew packed with Creole spice. The roux must be stirred continuously to prevent burning. Bring to a boil, and season to taste. This is a beloved recipe shared with me by a native New Orleanian. For example, Creole gumbo is a popular French interpretation of the dish that features richer ingredients like butter, tomatoes, and seafood. When the seasoning vegetables are tender, add the tomatoes, bay leaves, and the three peppers and a little salt. That includes you, too, so dont let this stress you out! Subscribe to get my 5 best hosting tips. Add the liquid. Set aside the green onions. Simmer gumbo, uncovered, 45 minutes, skimming off any fat and stirringoccasionally. The next day, heat the mixture, and once boiling, add the seafood, as instructed in the recipe. Remember the chicken stock that you saved earlier? Phone. Tomatoes:Tomatoes are more common to Creole gumbos (which is a variation of gumbo with richer ingredients like butter and seafood, adapted by the French). Gumbo for 50 One hundred cups of Gumbo can feed 50. Add: 2 gal Chicken stock. Saut until vegetables are tender, about 8 to 10 minutes. "Don't forget the file gumbo at the very end, it makes a big difference. The best sausage, of course, comes from a local butcher that makes their own, but if you do not have access to one, any of those brands (or your favorite) will suffice. Remove gumbo from heat. Join Where NOLA Eats, the hub for food and dining coverage in New Orleans. If you give it a try, will you let me know how it goes? Essential New Orleans Three-Day Itinerary, Downtown/Central Business District Hotels and Lodging, LGBTQ Bachelor / Bachelorette Party Itinerary, New Orleans' Most Iconic Cocktails (And Where to Find Them), 1 lb. What Should Be Roux To Stock Ratio? (Answered) - Miss Vickie Nothing tastes better on a cold winter day. Serve over rice. Love New Orleans food? Both gumbo and jambalaya are often made with some similar meats and vegetables but the process of making them and flavors of the end result are completely different. 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. Serve immediately with rice and your favorite garnishes. Peel and de-vein the shrimp, and set aside, covered in the refrigerator. You can also add okra, if you want. 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. Cajun Seafood Gumbo | Louisiana Direct Seafood Andouille sausage and chicken are traditional to Cajun gumbo. Add sausage to gumbo; cook 30 minutes. 9th Ward Gumbo Gallon - Menu - Melba's - New Orleans - Yelp Add the seafood stock, roux, and gumbo crabs. of both oyster and shrimp in addition to what the recipe calls for below. Make sure that the water is boiling when the seafood is added. How Much Gumbo per Person [4-50 folks and Recipe Amounts] - One Pot Meals Add the Seasonings - Add bay leaf, thyme, basil, cayenne, salt, and pepper. ), If you want to share your Seafood Gumbo with guests, youre an excellent friend! If youre going to serve gumbo, be sure to add extra rice so you can enjoy the liquid mixed in with the rice too! 1119 Pease Street, Houston, TX 77002. Bone chicken, and cut meat into strips; return chicken to gumbo, and simmer 5 minutes. Gumbo is a thick soup that is traditionally filled with vegetables, like onion, green bell pepper and celery, as well as a protein. Due to conflicting sources of its origin, gumbo cannot be attributed to one culture but is the amalgamation of many distinct cuisines that found their way to South Louisiana, including but not limited to African, Native American, and European. 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. (Some gumbos call for chicken and sausage; others, like this one, seafood.). Cook slow simmering batches of chili, soup, and stew. What Is the Best Rice to Serve with Gumbo? 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. Add 4 tablespoons unsalted butter, the remaining 1/4 cup neutral oil, and 1/2 cup all-purpose flour. How finely you dice your vegetables is a matter of taste, but I like to dice them up pretty small so that they almost melt into your gumbo in the end. This recipe is a combination of both of their recipes which I have added to over the years. Shrimp should be added at the end of cooking so it doesn't get rubbery. Stir in 2 more teaspoons of file gumbo powder just before serving. Follow me on Instagram for more content, and share a photo of your creation with the hashtag #speckledpalate! Been here? (1/3 rice 2/3 gumbo) $150 - Loaded Seafood Gumbo $150 - Pescatarian Gumbo $120 - Chicken Ya Ya Gumbo $120 - Turkey Gumbo $110 - Vegan Gumbo It makes a big batch, too, so you can share it or freeze it for later. How much roux do I need for a gallon of gumbo? - Short-Question New Orleans Chicken Andouille Sausage Gumbo - Jessica Gavin Boil for just a few minutes to reduce the slime. Peel your shrimp. If you have bread or other soakers, then reduce the amount of rice by 25%. Bring to a boil, reduce heat and simmer for 30-45 minutes to make a stock. You can always freeze it in air tight containers or vacuum sealed bags. Shrimp and Okra Gumbo is a signature dish at Brennan's of Houston, and you can pick it up to enjoy at home. The simplest definition of gumbo is a soup made by simmering meats, seafood, vegetables and spices in a thickened stock. Reduce heat to a simmer and mix in sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes, and tomato sauce. It's sold by the quart, half-gallon, or gallon. We love a second day gumbo, too. Thanks in advance for the help! All items are prepared fresh daily. Which Material is Best for Gumbo? The main difference between jambalaya and gumbo is the role of rice and the presence of roux. 3. Add garlic and simmer until aromatic. You have permission to edit this article. The roux changes color based on the warmth and components used; hence it could take a long time to make this step. Serve with rice, and enjoy. Remove to paper towels, reserving drippings in Dutch oven. 8253 Gulf Freeway. salt-free Cajun seasoning (see Recipe Notes), divided, boneless, skinless chicken thighs, or 1 rotisserie chicken, plus 1 tablespoon neutral cooking oil, such as canola or vegetable, divided, (48 ounces) low-sodium chicken broth, at room temperature. 1 cup garlic paste or minced garlic. Ingredients 1 pound andouille sausage, cut into 1/4-inch-thick slices 4 skinned bone-in chicken breasts Vegetable oil cup all-purpose flour 1 medium onion, chopped green bell pepper, chopped 2 celery ribs, sliced 2 quarts hot water 3 garlic cloves, minced 2 bay leaves 1 tablespoon Worcestershire sauce 2 teaspoons Creole seasoning Season the liquid with salt and salt-free Creole seasoning. (You need 16 oz. 4 sliced, white and green parts green onions, 1/4 bunch stems and leaves flat leaf parsley, 1 lb cut into 1/4 inch slices smoked sausage. Cup of Seafood Gumbo w/ Shrimp Poboy $13.90 12. Thanks for sharing them, Tabitha! Cook the vegetables for about 5 minutes, until they are almost fork-tender. Then reduce the heat and simmer for 1 hour or longer. Yes, you can reheat the gumbo. Hey there, Barb! Add the flour and, over a medium high fire make a dark brown roux. Bring to a boil, then reduce the heat, cover and simmer for 45 minutes. Gumbo for 30 30 Gumbo bowls can feed 30 people or 12 pints, or 3 gallons of Gumbo. People would line up for this authentic Cajun specialty. Theres nothing like a great big pot of gumbo simmerin away on the stove while folks are arriving. Chicken, Sausage and Okra Gumbo - generalhorticulture.tamu.edu Chop the veggies. 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. Add the warm (but not hot) roux to the warm water and stir to dissolve the roux. While your gumbo is cooking, it is best to have a stash of cookies or goodies on the side to have with a glass of wine or beer. It tastes great every time. 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. Maria is a recipe developer and food photographer from New Orleans. Bon appetit! Gumbo Recipes Then, once the shells are cool enough to handle, you pull out the meats and set aside. Before serving, add the seafood. I love the freshness from the green bell pepper, onion, celery and parsley. Bulk Orders Special Menu To Go - Zydeco Louisiana Diner Boldly delicious New Orleans-style gumbo is surprisingly easy to make at home. This is how Southerners make perfect, moist, crunchy, tasty fried chicken. Extra meat $1.25. I recently made it for our Princess and the Frog themed movie night and just shared a link to your recipe on my movie night blog: https://magpietayleetot.com/blogs/magpietayleetot-crafts-parties-and-more/princess-and-the-frog-family-movie-night. Linda will not condone my adding of chicken stock to a seafood Gumbo. You repeat the process with the rest of the seafood, except for the lobster. Some sources say that gumbo originated in Africa; others claim that it came from France. If you are a fan of the vegetable, add 8 ounces okra cut crosswise into 1/4-inch pieces to the pot when the garlic mixture is added. Mise en place. Add okra and fry for 20 minutes or more, until the slime disappears. When the oil is shimmering, add the flour. Winter Sale: $389.99. Burned roux will ruin your whole gumbo. Cook chicken in reserved drippings in Dutch oven over medium heat 5 minutes or until browned. In 1856, Louisa May Alcott wrote a short story called Little Women, based on her childhood experiences growing up in Concord, Massachusetts. White rice is typically what is called for in a recipe calling for long grain. This type of rice is considered to be the most common variety found in grocery stores. Get them to go and stroll over to . Description Get a gallon of our Famous Seafood Gumbo and make dinner a memorable event. With so many options, every family perfected its own treasured recipes, which leads to impassioned debate on which one is best. Feeds up to 8 people. Sign up for special tips, offers, and info about all the latest happenings around NOLA with our monthly Insiders Guide, delivered right to your inbox. Jack Daniel's Chocolate Mousse Pie (Whole) $35.00. How Much Mississippi Pot Roast Per Person, The 5 Best Large Pots For Cooking For A Crowd, Best Large Electric Griddles for Cooking for Groups, How to Calculate the Perfect Amount of Rice for Gumbo For A Crowd, Table Of Exact Rice Quantities to Serve With Gumbo. Also, pay attention to when to add your ingredients. We will sometimes do this 1-2 days before we make our gumbos. Find a pot large enough. Classic New Orleans Gumbo Recipe - How To Cook.Recipes DO NOT COVER. Put the flour in a bowl and add two teaspoons of the reserved spice mixture. Season with 1 1/2 teaspoons kosher salt, 1 1/2 teaspoons black pepper, and the remaining 1 tablespoon Cajun seasoning. 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 give them a heads up, you can have them special order the ingredients you need, too. Heavy-gauge cast iron distributes heat evenly for slow cooking classic New Orleans jambalaya, beans & rice, chili, beef stew, and gumbo. Gumbo for 20 People Serve 2 gallons of Gumbo for 20 persons or 8 pints or 40 cup of Gumbo. When youre ready to make your gumbo, start by chopping celery, onions, bell pepper, parsley. Chicken Thighs Boneless and Skinless 3 lb, 3 tablespoons of Cajun Spice or Seasoning, For Gumbo for 4 people, serve 3 cups of cooked rice, For Gumbo for 6 people, serve 4.5 cups of cooked rice, For Gumbo for 10 people, serve 7.5 cups of cooked rice, For Gumbo for 14 people, serve 10.5 cups of cooked rice, For Gumbo for 20 people, serve 15 cups of cooked rice, For Gumbo for 25 people, serve 18.75 cups of cooked rice, For Gumbo for 50 people, serve 37 cups of cooked rice, For Gumbo for 80 people, serve 60 cups of cooked rice, For Gumbo for 100 people, serve 75 cups of cooked rice. Using a slotted spoon, transfer the chicken to the plate of sausage. I use Savoie's or Richard's, but there is also Manda and many other brands available.