Description
Hybrid of a classic dish. Hands-down the best gumbo I’ve ever made or eaten. Served best over potato salad or rice. Yes, gumbo on potato salad is delicious! This was for our wedding rehearsal dinner; for a normal recipe, divide everything by four.
Ingredients
- 4 andouille sausages, sliced
- 4 cups olive oil
- 4 cups all-purpose flour
- ½ cup minced garlic
- 12 quarts chicken broth
- 4 (12 ounce) bottles beer (such as Shiner® Bock)
- 4 cups diced sweet onion
- 4 cups diced green bell pepper
- 4 cups chopped celery
- 4 cups frozen chopped okra
- 2 ½ cups green onions, chopped
- 1 cup Creole 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
Prep Time: 30 mins
Cook Time: 1 hr 20 mins
Total Time: 1 hr 50 mins
Servings: 60