This recipe is intended for a festival or large gathering and is suited for serving a large number of people.
- 1 whole chicken, cut into pieces
- 2 sticks butter (or bacon grease)
- 3 gallons tomatoes, crushed
- 2 gallons sliced okra
- 8 bell peppers, chopped
- 1 gallon chopped celery
- 1 1/2 gallons chopped onions
- Salt and freshly ground black pepper
- Garlic powder
- Cajun seasoning
- Old Bay seasoning
- Hot sauce (recommended: Louisiana)
- 1 package shrimp boil
- 12 pounds small shrimp, peeled (or big shrimp, cut in pieces)
To make the roux: In a heavy skillet, combine equal parts oil with flour and cook over medium heat stirring constantly until dark brown in color. Immediately remove from heat. Roux will continue to cook, stir occasionally.
To make the Shrimp Gumbo: Over medium heat in a large stockpot, bring chicken with enough water to cover it to a boil and create a broth. Remove chicken from pot and discard. Melt butter into chicken broth, then add tomatoes, okra, peppers, celery, and onions. Next add salt, black pepper, garlic powder, Cajun seasoning, Old Bay seasoning, and hot sauce, to taste. Add additional water to cover gumbo. Cover and simmer on low heat for 2 hours. Add shrimp boil to pot and continue to simmer for an additional 1 hour. Add the shrimp and roux and simmer for another hour, for a total of 4 hours cooking time, or to the thickness desired.
Serve over rice.
* Guest Recipe
A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.