gumbo by the gallon gumbo by the gallon

From Business: Gourmet To Go 9:00am to 5:30pm Casserole Pick Ups. It has a tea-like, earthy smell that balances out the rich flavors of gumbo while also adding a natural thickener. Making your own stock will save money and boost flavor! Add in the sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, diced tomatoes, and tomatoes sauce. Serve with a scoop of cooked white rice, scallions, a dash of Crystal hot sauce, and fil powder as desired. Our selection of gumbos and Cajun soup includes classics as well as surprising delicacies from all over the world, including mock turtle soup, Acadian seafood stew, crawfish bisque, andouille gumbo, and so much more. We added chicken stock because its more accessible for us. Meat - 3 bone-in chicken thighs, 1 lbs andouille, 1 lbs shrimp. Meanwhile, thinly slice 1/2 bunch scallions and cook white rice for serving if desired. And if youre going to go all-out on a Seafood Gumbo, treat yourself to the real thing. When I cook gumbo for my annual Christmas party (about 50 people), I use three whole chickens, three packs of sausage, and two packs of tasso, and the rest of the recipe is multiplied in the recommended way that I just mentioned. Thick with shrimp and okra, her gumbo does not require a roux. Then, once the shells are cool enough to handle, you pull out the meats and set aside. Zydeco Louisiana Diner has been serving up South Louisiana home cooking in Downtown Houston since 1988. andouille sausage, cut into 1/4-inch-thick slices, Chicken-Andouille Gumbo with Roasted Potatoes, Andouille Sausage and Smoked Chicken Gumbo Recipe. (This is similar to 8 quarts or two gallons of Gumbo), Taking a basic Gumbo recipe, here are the exact amounts for 20 people, To feed a crowd of 30 people, serve 60 cups of Gumbo. Gumbo is a word thats found in several West African dialects and means okra. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. fresh or frozen shrimp, head on about 40-50 count per pound, 1 quart fresh or frozen okra, sliced into inch rounds. Stir in cajun seasoning, to taste. Stir in the onion, bell pepper, and celery and brown for an additional 5 minutes. Cover and give the mixture enough heat to come to a simmer. Here are some tips and tricks of how to find these ingredients near you: As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Makes 12 servings. The only thing more New Orleans than a dented pot of gumbo simmering on the back burner is arguing about the right way to make it. Add sausage to gumbo; cook 30 minutes. For a thin, light sauce use 1 quart stock: 3 oz of roux. This recipe serves eight but multiplies well. *Five pounds is the weight after peeling. Cook until it turns a dark brown. This stand is equipped with a 95,000 BTU 10-inch burner and a 6-inch windshield to protect your flame. Using a slotted spoon, transfer the chicken to the plate of sausage. Thaw overnight in the refrigerator and reheat on the stove or in the microwave. Cook the chicken until browned on both sides and remove. So, for larger parties, a 20-quart gumbo pot will feed up to 20 people. Add tomatoes and okra. Return the Dutch oven to low heat and melt the remaining 3 tablespoons margarine. For this recipe, youll need 1 cup oil and 1 cup flour. Hearty greens in lieu of meats in the vegetarian version. The step may take a little longer if fresh okra is used. Seasoning - 1 quart chicken stock, 3 bay leaves, 2 tbsp old bay, salt and pepper, after sweating the trinity I deglazed the pan with about 8 oz of dark beer. To make a roux, combine the all-purpose flour and butter in a saucepan (a smooth free from lumps mix of the butter and flour). Cook sausage in a Dutch oven over medium heat, stirring constantly, 5 minutes or until browned. There are online companies that will ship fresh or frozen seafood to your doorstep. It's sold by the quart, half-gallon, or gallon. Fifteen minutes before serving, add in the oyster and crab, stirring occasionally to cook. Required fields are marked *. (3 different Texas Smoke House Sausage with Chicken, & Okra) Big Bowl Gumbo $14.00. Add the seafood stock, roux, and gumbo crabs. When making gumbo, long grain white rice works well because it does not stick together as much as other varieties of rice. Add about one gallon or more of water. Explore our inventory today to soothe your soul with warm, liquid goodness. You can simmer it for longer if you so desire. 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 The word gumbo literally is African for okra. The gumbo recipe Im sharing today is a Cajun gumbo, which gets its flavor from dark roux and highlights shrimp, crab and oysters, along with the Cajun trinity of vegetables: onion, green bell pepper and celery. The typical amount of gumbo made in one recipe without doubling it is between 3 and 4 quarts. Here are eleven tips to make the best barbecue ribs you will ever eat. If you use 8 ounces (equal to 1 cup) of gumbo per serving, you will have enough for 16 single servings. Add the broken crabs and simmer for about 10 minutes. When the oil is shimmering, add the flour. Orders through Toast are commission free and go directly to this restaurant. This has been my go-to since living in Dallas. Add 3 to 5 tablespoons of the roux you made in step 1. She currently lives in Orange County, CA, where she can be found enjoying Vietnamese foods from her childhood and watching way too much Netflix. Then add the Cajun seasoning and garlic salt. Combine water and beef bouillon cubes in a large Dutch oven or soup pot and bring to a boil over medium-high heat. Jack Daniel's Chocolate Mousse Pie (Whole) $35.00. Thanks for sharing them, Tabitha! Stirring constantly, bring the pot to a boil. Heavy-gauge cast iron distributes heat evenly for slow cooking classic New Orleans jambalaya, beans & rice, chili, beef stew, and gumbo. In a land where cooking is a near-universal survival skill, and men and women share the stove, strangers often discuss individual styles and roux techniques in initial tail-sniffing conversations. 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. Fax. This Authentic New Orleans Gumbo is made with a dark roux, vegetables, chicken, sausage, and shrimp, and served over rice. If you choose to, use about a half-teaspoon per bowl. You start by boiling water and adding fish fillets, clams, mussels, oysters, scallops, shrimp, squid, lobster tails, and crabmeat. 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. Also, please, please dont make substitutes in this recipe unless otherwise specified. All items are prepared fresh daily. Im Lauren, a mom of four and lover of good food. Alcott did not mention Creoles or Cajuns, but she noted that the men liked oysters while the women preferred chicken. As varied as the recipes can be, there are a few ingredients that all gumbos have in common: homemade stock; the "holy trinity" of celery, onions, and green peppers; and roux. How to make Seafood Gumbo Make your dark roux, if you're making one, and set it aside. 4-1/2 cups (1.82 pounds) long-grain rice 9 (9.12) cups water or stock 3 tablespoons soup base if using water instead of stock 1-1/3 teaspoons salt (1.4 teaspoons) 1-1/2 cups chopped onions (.4. Large Chicken and Andouille Gumbo Recipe for a crowd Ingredients: 30 qts chicken stock (we made our own) Dark roux made from 12 cups each of flour and Canola oil 10 lbs onions, fine diced 6 bell peppers, fine diced 3 bunches of celery, fine diced 6 bunches green onions, fine chopped 2 bunches flat leaf parsley, minced 5 lbs orka, fine diced It is definitely in my top favorite meals of all time! If in doubt, cook more roux than you think you need and take some out before you start putting the other stuff together. In a pan over medium heat, saute the white or yellow onion and celery with about 1/2 tablespoon butter. You can also reheat some over medium heat on the stovetop if thats more your speed. You have permission to edit this article. Add a third more flour and sit constantly 30 seconds. Set sausage aside. (You can turn up the heat to high at this point, but its still going to take 15-20 minutes or so to bring this amount of liquid to a boil.). If you have bread or other soakers, then reduce the amount of rice by 25%. If youre cooking for a crowd, its best to make extra to allow for seconds. In addition to the traditional roux base, gumbos often include seafood, meat, vegetables, and spices. Hi Deborah! If you want to host your people, you're in the right place! Reduce heat to a simmer and mix in sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes, and tomato sauce. For example, there is red rice, wild rice, jasmine rice, basmati rice, etc. Cook the vegetables for about 5 minutes, until they are almost fork-tender. Put on paper towel and set aside. Celebrate Mardi Gras with a bowl of Cajun chicken gumbo. Step 1. 4. Shrimp Etouffee & Southern Fried Grit Cakes $12.00. As my father-in-law said, It tastes like good seafood gumbo.. Bring the mixture to a boil. Please refer to my disclosure page for more information about these affiliate programs. Add the flour and, over a medium high fire make a dark brown roux. Add Worcestershire sauce, salt and pepper to taste and the 1/4 bunch parsley. Set chicken aside. The dark roux, on the other hand, requires constant stirring on medium heat, so this part you do not want to rush. With this southern gumbo recipe, you can bring the cajun flavors of New Orleans to your home. Add to Cart-+ Louisiana Fish Fry Gumbo Base 5 oz - Pac. We will not be sauteeing these. Add okra and fry for 20 minutes or more, until the slime disappears. Hi this Barb this is the first time ever cooking seafood gumbo for my 2023 New Years Dinner. If you give them a heads up, you can have them special order the ingredients you need, too. Follow Where NOLA Eats on Instagram at @wherenolaeats, join the Where NOLA Eats Facebook group and subscribe to the free Where NOLA Eats weekly newsletter here. Peel and de-vein the shrimp, and set aside, covered in the refrigerator. This seafood gumbo is made from a combination of the Cajun trinity (green bell peppers, onions, celery) plus a bounty of fresh seafood from the Gulf, which includes shrimp, crab and oysters. Sprinkle the flour over the oil, add 2 tablespoons of margarine and cook over medium heat, stirring constantly, until brown, about 10 minutes. (Ive never seen it on shelves of our usual grocery store.) It works out to 8-10 servings per gallon. of both oyster and shrimp in addition to what the recipe calls for below. The taste is so delicious. Seafood stock is delicious in this recipe, too, and I have notes in both the post and recipe card about it. And it isn't a gumbo party until a random Santa shows up! Chicken & Sausage Gumbo $11.00. People would line up for this authentic Cajun specialty. 4 whole chickens cut up (10 pounds), 4 entire celery stalks, 10 bell peppers, 3 lbs onions, 5 bunches parsley, half gall of chopped green onions, 4 tble spoons garlic, 8 packs beef and aundouille sausage (7 pounds, 8 bay leaves, 4 bags okra frozen, misc seasoningsWHEW, just got done, nice flavor, now its on . in a large pot, combine flour and oil and cook, stirring constantly on medium low heat. Welcome! (4 sticks) unsalted butter 3 cups all-purpose flour 2 red bell peppers, in medium dice 2 celery stalks, in medium dice 1 gallon (20 cups) chicken stock 2 tablespoons Creole seasoning 1 teaspoon ground black pepper 1 teaspoon dried hot red pepper flakes 1 teaspoon chili powder 1 teaspoon dried thyme Saut until vegetables are tender, about 8 to 10 minutes. The roux is what adds the deep, rich flavor to the gumbo, and it gives it its thick texture. I use Savoie's or Richard's, but there is also Manda and many other brands available. This gumbo recipe was so delicious, even the big man in the red suit loves it. And we make our own seafood stock. $30.00 See more photos. Add the Seasonings - Add bay leaf, thyme, basil, cayenne, salt, and pepper. Bring the water and beef bouillon cubes to a boil in a large soup pot. Serve immediately.How to find seafood for this recipe:If you dont live near an ocean, finding quality seafood might be challenging! Orders that go out Thursday must be shipped Overnight. Pour in the water and the stock, and bring to a boil. 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. Mr. B's Gumbo Ya-Ya 1 lb. Make sure to brown the sausage and chicken until they both have crispy caramelization. Write a Review Add a photo. Let cook for 1 hour. 9th Ward Gumbo Gallon 9th Ward Gumbo Gallon 1 Gallon of 9th Ward Gumbo, comes with 2 quarts of rice. Add chicken, sausage, and shrimp and taste. Once hot, add the chopped veggies. Thanks in advance for the help! "Some of these guests were born and raised Louisianans and they gave their approval as well! 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. Remove the pot from heat. There are lots of different types and styles of gumbos. If using rotisserie chicken, pick the meat and shred (about 4 cups); discard the skin and bones. Simmer soup over low heat for 1 hour; mix in 2 teaspoons of file gumbo powder at the 45-minute mark. In a large cast-iron Dutch oven over medium heat, melt butter, combine with flour, and whisk until the roux thickens and turns a dark brown color (almost burnt), about 10 minutes. Cook, stirring occasionally, until softened, about 5 minutes. Add the salted butter to the hot pan and allow it to melt. Mise en place. When the gumbo is done, you serve it over white rice. This iconic dish represents everything we love about Louisiana cooking. Then drain and set aside. 8 stuffed crab, gallon dirty rice 1 gallon shrimp gumbo, 90 fried shrimp, PPPDEAUX RIED EAFOOD PCKS Served with cocktail, tartar & honey mustard with chicken tenderloins. The quality of the seafood matters in this recipe. Keep track of your trip itinerary here. Add raw shrimp and bring to a boil; turn off heat and cover. Garnish with green onion and fil powder. Serve over hot cooked rice. Some sources say that gumbo originated in Africa; others claim that it came from France. For the gumbo: 1 medium green bell pepper 1 medium yellow onion 3 stalks celery 6 cloves garlic 1/2 bunch fresh parsley (optional) 2 to 3 tablespoons salt-free Cajun seasoning (see Recipe Notes), divided 2 teaspoons dried thyme 2 bay leaves 1/2 teaspoon cayenne pepper, plus more as needed 1 pound Simmer for 30 minutes. Metal tripod comes with foot pads. 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). Cook slow simmering batches of chili, soup, and stew. To freeze, allow it to cool completely and store it in a freezer safe container (separate from the rice) for 2-3 months. 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. 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. 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. Salted Caramel Cookies (Caramel Thumbprint Cookies), 3 large yellow onions (about 3 cups chopped), 5-6 celery stalks (about 2 cups chopped), 3-4 large bell peppers (2 cups chopped), Make a dark roux, if youre making one, and set it aside. Add the tomato paste and saut an additional 2 minutes. Then take this number and multiply it by each part of the recipe. 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). Here are some tips and tricks of how to find these ingredients near you: Whatever you do, please do not purchase imitation crab or canned crab for this recipe. If youre going to serve gumbo, be sure to add extra rice so you can enjoy the liquid mixed in with the rice too! Oh my word!! Also, pay attention to when to add your ingredients. 2023 Tastes Better From Scratch Privacy Policy and Disclosure. 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. Some people like thick gumbo and some like thin. This recipe makes quite a lot but it also freezes really well. Then, you cook everything together for about 30 minutes. Creole & Cajun Restaurants Fine Dining Restaurants American Restaurants. Sprinkle with fil powder, if desired. Stir until bouillon cubes dissolve, then whisk roux mixture into the boiling water. INGREDIENTS 6 ounces/140 grams all-purpose flour; 6 ounces/140 grams unsalted butter or cooking oil. You do not need a thick walled pot for the gumbo. HubPages is a registered trademark of The Arena Platform, Inc. Other product and company names shown may be trademarks of their respective owners. Add chicken broth veggies, parsley, and roux to the pot and stir well. It depends on your preference and how thick you want your soup to be. We made it for New Years Day this year with his entire family, and got a lot of help, thanks to their gumbo knowledge. Okra should be added during the last 30 minutes of cooking to keep its texture and to help it thicken the gumbo properly. 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! Meanwhile, melt 2 tablespoons bacon drippings in a skillet over medium heat. The gumbo can be served immediately or the day after (which is when it tastes best). If you love green onions, add more! Iam eat it all to myself and freeze some for later . Continue to cook roux, stirring constantly, until it is the color of dark mahogany, about 30 to 45 minutes. Gumbo is an art, not an exact science. The Schooner Restaurant has what you're looking for. (You'll likely need to add more salt if starting with rotisserie chicken.) With ordinary ingredients, the right seasonings, and patience, the results are extraordinary. Then, incorporate beef bouillon, hot sauce, tomatoes, and seasonings to intensify the flavor. The next day, heat the mixture, and once boiling, add the seafood, as instructed in the recipe. French Fries topped with Slow Smoked Brisket, Shredded Cheese, Twisted BBQ Sauce . The cooking stand is 18 inches high and has a 19-1/2 inch ring that holds the stew pot above the heat. (Ive heard seafood gumbos referred to as Christmas Gumbos because theyre for special occasions. If you plan on cooking your gumbo ahead of time and then cooling it in the fridge, make sure that you reheat it on low heat. If you want to make sure that you are serving up the perfect rice to go with your gumbo, here are some tips to keep in mind. Gumbo file, or file powder, is made from dried sassafras leaves. Peel your shrimp. This stew pot has a 10-gallon capacity and comes with two handles for easy lifting. says Shaw Kitty. I personally think the seafood that goes into the pot (plus the brine from the oysters) gives amazing flavor. If you come back to complain, I will say I told you so. 2023 Neworleans.com All Rights Reserved. Make entertaining easy! I find that cooking over high heat only makes the outside char and the inside dry out. Find a specialty seafood shop in your town. High-quality cast iron ensures even heat distribution. With time and patience, the roux should develop to the color of milk chocolate, resulting in a more flavorful and authentic Cajun gumbo. A Louisiana cook's signature gumbo is as unique as a thumbprint. The river parishes hug the banks of the Mississippi River between Baton Rouge and New Orleans, and it is here that the soul of authentic Cajun gumbo resides. Maria is a recipe developer and food photographer from New Orleans. Bring to a boil, then reduce the heat, cover and simmer for 45 minutes. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Her Southern food blog, Murmurs of Ricotta, houses some of Googles top-ranking recipes for Mardi Gras King Cake and Gouda Mac. Reserve the remaining green onion for garnish. Gumbo is a classic Creole stew originating in Louisiana. If you add too much roux, add more stock to thin it out. Add remaining third of flour and stir constantly 30 seconds. (You need 16 oz. . Burned roux will ruin your whole gumbo. Your comment absolutely made my day! Your gumbo will still be rich with flavor. Build the Base: Once the roux is a dark rich brown, add in the chopped andouille sausages. Now you have time to pop in a movie and wait a couple of hours while your gumbo cooks down. You can turn up the heat to high at this point, but its still going to take 15-20 minutes or so to bring this amount of liquid to a boil. To make it, you start by cooking onions, celery, bell peppers, green beans and garlic in oil. Stir and saut for several minutes. If you love green onions, add more! Season to taste. Join Where NOLA Eats, the hub for food and dining coverage in New Orleans. Stir in 2 more teaspoons of file gumbo powder just before serving. I cooked a delicious Chicken Andouille Sausage Gumbo last May. You just add some ingredients like shrimp, crab meat, crawfish, and sausage to a pot. If the gumbo appears too thick, add more stock to adjust. Gallon Shrimp & Crab Gumbo + Steamed Rice (Chilled) $60.00. ** Nutrient information is not available for all ingredients. The flour and oil are cooked and stirred together for about 30-45 minutes until it becomes dark brown almost like mud, or chocolate and the consistency of dough. The main difference between jambalaya and gumbo is the role of rice and the presence of roux. You can always freeze it in air tight containers or vacuum sealed bags. Adding roux to gumbo was definitely a Louisiana innovation, and it seems to have been used first with oyster gumbos. Just reduce the amount of salt you add while tasting at the end. Will definitely make again! It tastes great every time. (It needs to fit 17 cups liquid plus 4 lbs. Spread the sausage in a single layer on a hot, large skillet. Add the sausage and cook until browned, then remove. Simmer - Stir in 4 cups of the reserved chicken broth. Place the 1/2 cup vegetable oil in a 12-quart stockpot. or 2 cups of roux for this recipe, so use 1 cup oil and 1 cup flour.). Stir in the lima beans. Remove the onions and celery from the pan and set aside. onion 3bell peppers 2celery stalks 2gallons water 8chicken bouillon cubes Manda Products Andouille Cooking Instructions 1 For a heavy sauce or gravy use 1 quart stock: 6 oz roux. of both oyster and shrimp in addition to what the recipe calls for below. Get our best recipes, grocery finds, and clever kitchen tips delivered to your inbox. The roux changes color based on the warmth and components used; hence it could take a long time to make this step. Whichever way you decide to make it, keep in mind the number one rule about roux: If it burns, toss it! You want to use the highest quality available. Lower the heat a bit, partially cover and simmer for thirty minutes, stirring occasionally. The first? Place the 2/3 cup oil in large (8 quart) heavy bottomed Dutch over type pot. I used FROZEN okra in the recipe. For this, we will round up to 4.4 quarts of gumbo which means there are 128 fluid ounces. Fry the sausage in the roux for 1-2 minutes, then add in the chopped onion, bell pepper, celery, garlic, and habanero. Fil powder adds herbal notes and thickens the gumbo a bit. Did take a lot of watching stirring to not burn the roux, so plan accordingly. Cut the chicken: If using raw chicken, dice 1 pound boneless, skinless chicken thighs into 1-inch pieces. Extra meat $1.25. For the gumbo base: 3 cups chopped onion 3 cups chopped bell pepper 3 cups chopped celery 1 tablespoons garlic powder 1 tablespoons basil (dry) 1 teaspoon thyme (dry) 4 tablespoons. Remove gumbo from heat. The simplest definition of gumbo is a soup made by simmering meats, seafood, vegetables and spices in a thickened stock. It is important to add the seafood at the very end so that it doesnt overcook and get tough! Wind shield: 6 In. Cook, stirring frequently, until the onions are translucent, about 10 minutes. Theres nothing like a great big pot of gumbo simmerin away on the stove while folks are arriving. turkey pot it will yield 50-60 servings. Make the roux. Just before serving add the green onions, shrimp and chopped parsley. 1119 Pease Street, Houston, TX 77002. The gumbo simply wont taste like how its intended to taste. Stir in green onions; cook for 30 more minutes. If your gumbo is not thickening up enough, add a little more roux. Add it at the same time as the other vegetables. 4 cups water - $0.00. Mam Papaul's Family Size Gumbo w/ RouxEnjoy the great taste of Mam Papaul's Gumbo Bisque Mix for you.. $ 8 19 $ 9 10-10%. I added Knorrs chicken flavor boullion, gumbo file to thicken and of course crab legs. And you know what? 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. Make sure the heat is medium. Its loaded with shrimp, chicken and smoked sausage in a zesty tomato based stew. Add the stock to roux, stirring constantly to prevent lumps. This can take 30-45 minutes, just depending on how warm your skillet gets and how comfortable you feel cooking it. Gumbo by the Gallon - The Schooner Restaurant To-Go Orders: 1507 S Hwy 69, Nederland, TX 77627 (409) 722-2323 Mon: 11AM-8:30PM Tue - Wed: 11AM-9PM Thu: 11AM-9:30PM Fri - Sat: 11AM-10PM Closed Sunday Gumbo by the Gallon Are you looking for the best Gumbo in Southeast Texas? This was hands down the BEST gumbo recipe that I have ever made or eaten in my life!! This recipe will yield about six entrees or ten to twelve appetizers. , Weve been making gumbo for years for our annual New Years Day party, and I have a few tips and tricks to making the hosting and entertaining easier on yourself. Give Crawfish Etouffee and Ground Beef Meat Pies a try, too! This is not gumbo if you dont add okra. Combine water and beef bouillon cubes in a large Dutch oven or soup pot and bring to a boil over medium-high heat. Cup of Seafood Gumbo w/ Shrimp Poboy $13.90 12. If you can't find one of the seafoods, consider adding proportionate amounts of the other two. (And if youre looking for a classic Chicken and Sausage Gumbo recipe, Ive got one right here.). Cook the chicken until browned on both sides and remove. Add the crab stock and half of the shrimp stock to the pot. 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. GUMBO - Freeze date 5/27/07 and brought back to life 10/01/07. Its loaded with shrimp, chicken and smoked sausage in. Add salt to taste and adjust the pepper if desired. Here are a few suggestions so take it up a notch! Over medium heat, saute the sausage and tasso in some butter to lock in the flavor. If you don't, the gumbo will burn!