To make Chicken and Sausage Gumbo for a big crowd, like 100 people, takes some planning. This dish is a Cajun favorite and is perfect for parties. It is full of flavor and warms the heart. Want to know how to make it? Keep reading for the steps and tips!Cooking Chicken and Sausage Gumbo for 100 people? Start with 10 pounds of chicken (boneless thighs work best) and 8 pounds of smoked sausage. You’ll need about 5 gallons of chicken stock, 6 cups of flour, and 6 cups of oil for the roux (that’s the base). (1)Add 10 large onions, 10 bell peppers, and 10 celery stalks (the “holy trinity” of Cajun cooking). Season with Cajun spices, salt, and pepper. Simmer for hours, stirring often. Serve over 25 pounds of cooked rice. Want exact steps and timing? Keep reading for a detailed breakdown!
Key Takeaway
- Gumbo can feed a large crowd with the right ingredients.
- Preparing in advance makes cooking easier.
- Serve with rice for a complete meal.
Ingredients for Chicken and Sausage Gumbo
Main Ingredients
- Chicken: 6 whole hens or 12 lbs of thighs/breasts (your choice, but thighs bring more flavor).
- Sausage:
- 3 lbs Andouille sausage, sliced.
- 2 lbs smoked sausage, sliced.
- 2 lbs pork Tasso, cubed (if you can find it—worth it for that smoky kick).
- Vegetables:
- 6 lbs onions, chopped.
- 4 bunches celery, chopped.
- 6 bell peppers, chopped.
- 3 cups green onion tops, chopped.
- 2 cups parsley, chopped.
- Roux: 3 pints dark roux (store-bought is fine, but homemade? Chef’s kiss).
- Liquid: 10 gallons of water (yes, gallons—this is gumbo for a crowd).
- Seasonings:
- Louisiana hot sauce (add as much heat as you dare).
- Salt and black pepper to taste.
- Thyme or poultry seasoning.
- Paprika for a little smoky depth.
Accompaniments
- Rice: About 33 cups of raw rice (1/3 cup per person). This will give you around 20 gallons of cooked rice. (2)
Step-by-Step Instructions
1. Prepping the Chicken
First, deal with the chicken. If you’re using whole hens, clean them up and cut them into pieces. If thighs or breasts are your go-to, just give them a rinse and set them aside. Fresh chicken is key here—gumbo is only as good as its ingredients.
2. Browning the Sausage
Next, slice up the Andouille and smoked sausage, and cube the pork Tasso. Heat up a big pot (like, really big) over medium heat. Toss in the sausage and let it brown. This step isn’t just about cooking—it’s about building flavor. Those little browned bits at the bottom of the pot? That’s where the magic starts. Scoop out the sausage when it’s done, but leave some of that tasty fat behind.
3. Making the Roux
If you’re using store-bought roux, skip this part and pat yourself on the back for saving time. If you’re making it from scratch, grab a separate pot. Mix equal parts flour and oil, then stir. And stir. And stir some more. Keep the heat low and don’t stop until it turns a deep, chocolatey brown. This can take 20–30 minutes, but it’s worth every second. A good roux is the soul of gumbo.
4. Cooking the Veggies
Once the roux is ready, toss in the onions, celery, and bell peppers—the “holy trinity” of Cajun cooking. Stir them around until they soften, about 10 minutes. Don’t rush this step; those veggies are soaking up all that rich, nutty roux flavor. Add the garlic near the end for an extra punch.
5. Combining the Ingredients
Now it’s time to bring it all together. Add the browned sausage back into the pot, followed by the chicken. Pour in the 10 gallons of water (yes, it’s a lot, but this is gumbo for a crowd). Stir it all up so the roux dissolves into the liquid.
6. Seasoning the Gumbo
Here’s where you make it your own. Add salt, black pepper, thyme, and paprika. Want some heat? A few dashes (or more) of Louisiana hot sauce will do the trick. Taste as you go—gumbo is all about balance.
7. Simmering
Bring the pot to a boil, then lower the heat and let it simmer. Give it at least an hour, stirring occasionally. This is when the flavors really come together. If you see grease floating on top, skim it off with a spoon.
8. Cooking the Rice
While the gumbo simmers, cook the rice. Rinse those 33 cups of raw rice until the water runs clear. Use a 1:2 ratio of rice to water and cook according to the package instructions. Once it’s done, fluff it with a fork and keep it warm.
9. Serving the Gumbo
When the gumbo is thick and flavorful, it’s ready to serve. Grab a bowl, scoop in some rice, and ladle the gumbo over the top. Sprinkle with chopped green onions and parsley for a fresh finish.
10. Enjoying the Feast
This is the moment you’ve been waiting for. Sit down with family, friends, or whoever’s lucky enough to be there, and dig in. Gumbo isn’t just food—it’s a celebration. The smoky sausage, tender chicken, and bold spices come together in a way that warms the soul.This gumbo is big, bold, and perfect for feeding a crowd. It’s the kind of dish that turns a meal into a memory, and honestly, isn’t that what good food is all about? (3)
Preparing the Gumbo
Credits: Allrecipes
Day Before Serving
- Bake the Chicken: Roast chicken (whole or thighs) at 375°F for 1 to 1.5 hours until golden and cooked through. Cool, refrigerate, and debone if you’d like extra flavor for the pot.
- Cook the Sausages: Bake sausages at 350°F for 40 minutes until browned. Cool, then slice into bite-sized pieces.
- Chop the Veggies: Dice onions, celery, bell peppers, green onions, and parsley. Store them in separate containers in the fridge.
Day of Cooking
- Make the Base: Boil 10 gallons of water in a large pot. Slowly whisk in dark roux, stirring constantly. Boil for 1 hour.
- Add Veggies and Sausages: Stir in onions, celery, bell peppers, sausages, and Tasso. Boil for 30 minutes.
- Add Chicken: Simmer roasted chicken for up to 3 hours, stirring occasionally.
- Final Touches: Add green onions halfway through and parsley 15 minutes before serving. Adjust seasoning carefully.
- Serve with Rice: Ladle gumbo over rice, garnish with parsley and green onions, and offer hot sauce on the side.
Tips
- Make Ahead: Gumbo tastes better the next day.
- Season Gradually: Taste as you go; Cajun flavors are bold.
- Prep Early: Chop veggies and cook meats the day before.
Gumbo is more than food—it’s a reason to gather. Smoky sausage, tender chicken, and bold flavors make every bite feel like home.
Conclusion
Cooking Chicken and Sausage Gumbo for 100 is a rewarding way to feed a crowd. With roasted chicken, smoky sausage, and a rich, flavorful roux, it’s a dish that warms both the belly and the heart. Prepping ahead makes the process smoother, and the bold Cajun flavors are worth every step. Serve it hot over rice, garnish with fresh herbs, and watch everyone dig in. Gumbo isn’t just food—it’s a reason to gather and enjoy.
FAQ
How do I make the roux for the Chicken and Sausage Gumbo?
To make the roux for the gumbo, you’ll need to combine equal parts flour and oil in a cast iron or heavy-bottomed Dutch oven. Cook the roux over medium-high heat, stirring constantly, until it reaches a chocolate brown color. This can take 20-30 minutes, but the time will vary depending on your stovetop. Keep a close eye on it to prevent burning.
What ingredients do I need to add to the roux?
Once you’ve achieved the perfect dark roux, it’s time to start building the gumbo base. Add the chopped onion, bell pepper, and celery (the holy trinity!) and sauté until tender. Then add the minced garlic, cayenne, black pepper, and other Cajun spices. Finally, pour in the chicken broth and stir to combine everything.
How do I prepare the chicken and sausage?
For this Chicken and Sausage Gumbo, you’ll want to use a combination of chicken breasts or thighs and andouille sausage. Start by browning the sausage in the pot, then remove it and set it aside. Next, add the chicken and brown it on all sides. Once the chicken is cooked through, remove it and add the sausage back in.
What are the final steps to making the Gumbo?
After you’ve built the gumbo base and cooked the protein, it’s time to finish things off. Add the bay leaves, dried thyme, and fresh parsley. Let the gumbo simmer for at least an hour, stirring occasionally, to allow the flavors to meld. Finally, add the cooked chicken and sausage back in, along with any chopped green onions. Serve the gumbo over hot cooked rice with crusty French bread on the side.
How can I make this Gumbo recipe my own?
The great thing about Chicken and Sausage Gumbo is that it’s very adaptable. Feel free to customize it to your taste. Try using a different type of sausage, like chorizo or kielbasa. Swap in chicken thighs for a richer flavor. Add a dash of gumbo file powder for extra richness. Or, for a heartier meal, stir in some frozen okra. The possibilities are endless for making this classic Cajun dish your own!
Referencess
- http://www.cookinglouisiana.com/Cooking2/Recipies/Meat/Chicken_Sausage_Gumbo-Big.html
- https://cookpad.com/ke/search/chicken%20and%20sausage%20gumbo
- https://meatified.com/chicken-smoked-sausage-gumbo/
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I’m Mary R. Q. , a seasoned professional chef dedicated to elevating home cooking experiences. Through my expertise in the culinary arts, I provide practical cooking tips and insightful reviews of kitchen utensils on my blog, milkwoodrestaurant.com. As a passionate advocate for transforming everyday meals into extraordinary culinary adventures, I aim to empower home cooks with the knowledge and tools they need to create delicious and memorable dishes. I’m also an author of the book “1,001 Kitchen Tips & Tricks: Helpful Hints for Cooking, Baking, and Cleaning (1,001 Tips & Tricks)” which is sold on Amazon. Join me on a flavorful journey as we explore the art of cooking and the essential tools that make it a joy.
