Two or Three Days
Before Serving
2 large white onions, chopped
1 medium green bell pepper, chopped
½ cup green onions, chopped
¼ cup celery, chopped
¼ cup parsley, chopped
1 clove garlic, chopped
1 package Hillshire Farm Beef Sausage
Chop all vegetables, mix together (in
a 1-gallon Ziploc® Storage Bag), and refrigerate. Slice sausage
into medallions and store separately in the refrigerator.
One or Two Days Before Serving
2 tbsp Colavita extra virgin olive oil
Chopped vegetables from the previous day
1 cup Tony Chachere's Instant Roux Mix
2 cups cool water
Wire wisk
Slotted spoon
8 quart stockpot
2 14 oz cans Swanson® chicken broth
Additional water
Sliced sausage from the previous day
1-2 tbsp Tony Chachere's Seasoning
Large ladle
Sauté all vegetables from the
previous day in olive oil until translucent (5-6 minutes).
Set aside.
Prepare the base: In a mixing bowl,
whisk dry roux mix into cool water, making sure that all of the mix
dissolves. Pour mixture into stockpot and stir constantly over
medium heat until boiling. Add chicken broth and additional water to
make four quarts of liquid. Bring to a boil again, stirring
constantly, and remove any lumps of roux with slotted spoon.
Add sautéed vegetables
and sausage medallions. For a milder flavor, add 1 tbsp Tony Chachere's
Original Creole Seasoning. (For a spicier, almost hot
taste, use 2 tbsp.) Bring to a boil for a few minutes then cover
and reduce heat to simmer for two hours. Stir occasionally. Cool and refrigerate
overnight.
Serving Day
Stockpot of gumbo from previous day(s)
1 lb shrimp, cleaned, with tails removed
Steamed white rice
Remove gumbo from refrigerator and
skim fat off the surface. Cook over medium heat until boiling,
stirring with large ladle. Add shrimp and cook for 20-30 minutes
longer, or until shrimp are done. Reduce heat to simmer. Serve in (deep) bowls over steamed
rice, making sure to take the gumbo closest to the bottom of the
stockpot. Refrigerate leftovers. Serves 20 light eaters or 5-10
Cajuns :-)
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