Posted by Chef Rene on November 02, 1998 at 08:30:42 :
In Reply to: Help! ISO how to make gumbo for 125? posted by Sherry on November 01, 1998 at 09:37:16 :
: I have a basic recipe but would like to have a recipe to feed large quantities so I'm not guessing at the outcome. I plan on chicken and sausage gumbo. But also have to make a vegetarian (is there such a thing) gumbo for 10. I was thinking of using the same vegetables but maybe adding some fresh corn. Would chicken broth be ok to use for the vegetarians. If not, it will not have much of a flavor. Thanks in advance. This is going to be a nightmare to make (I think) for that number of people. I do appetizer parties all the time for that many people, but tend to panic when I have to start guessing at how much soup to make.
Hi Sherry:
Of course you can make vegetarian gumbo but you can not use any type of chicken or seafood stock.
You have to make a vegetable stock using onions, celery, carrots, garlic, leeks, parsley tops and the sachet bag with bay leaves, peppercorns, etc.) and bring it to a boil. Remove the foam and dirt and simmer very slowly reducing it in 1/2. To serve for 10 people you need about 1.5 gallons of vegetarian gumbo.
This is if you serve in a bowl, if you serve a cup you need about 1.2 a gallon of the soup.
You can use the same vegetables you use for your chicken and sausage gumbo. Corn is OK to use.
If you need more help in getting the right amount you can e-mail me at cumbaya@concentric.net and I will coach you
Good Luck
Chef Rene