texiana gumbo (for the masses!)

Ingredients

• Servings: 60
• 4 andouille sausages, sliced
• 4 cups olive oil
• 4 cups all-purpose flour
• 1/2 cup minced garlic
• 12 quarts chicken broth
• 4 (12 ounce) bottles (such as shiner® )
• 4 cups diced sweet onion
• 4 cups diced green bell pepper
• 4 cups chopped celery
• 4 cups frozen chopped okra
• 2 1/2 cups green onions, chopped
• 1 cup seasoning (such as tony chachere's®)
• 1 cup chopped fresh parsley
• 2 whole rotisserie chickens, meat shredded and bones discarded
• 4 pounds 100-count shrimp
• salt and ground black pepper to taste

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 20 mins

Ready Time: 1 hr 50 mins


• cook sausage in a large skillet over medium heat until evenly browned, 5 to 10 minutes.
• whisk olive oil and flour together in a large stockpot over medium heat until mixture is thick and smooth. cook and stir until mixture is browned and bubbling, 10 to 20 minutes. add garlic; cook and stir until garlic is fragrant, about 1 minute.
• slowly whisk chicken broth and into flour mixture; bring to a boil. mix sweet onion, bell pepper, celery, okra, green onions, seasoning, and parsley into broth.
• stir shredded chicken, shrimp, and sausage into vegetable-broth mixture; bring to a boil, reduce heat to low, cover the pot, and simmer, stirring often, until flavors blend and vegetables are tender, about 60 minutes. season with salt and black pepper.