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To cook gumbo for 20 people How much chicken and sausage would you need?
Wiki User
∙ 8y ago
It is really going to depend on the recipe and how thick you want your broth to be.
One recipe for a chicken and sausage gumbo I've seen by Paula Dean, you would need 12.5 cups of oil (after browning the chicken) an additional 6.25 cups of butter and 25 cups flour to make the roux for gumbo to serve 50 people.
Wiki User
∙ 11y ago
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∙ 14y agoWiki User
∙ 8y agoI would use 8 cups dry rice.
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∙ 8y ago20#
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What is the most healthy sausage?
Turkey or chicken sausage has the least fat. Raw sausage has the fewest preservatives. So raw turkey or chicken sausage would be the healthiest.
Where can one obtain a rotisserie chicken recipe?
Rotisserie is a type of chicken. Some recipes that could utilize this chicken would be chicken and sausage gumbo, chicken spinach and pasta salad or chicken and shrimp paella.
Which part of the chicken is sausage made up of?
Sausages are generally made from pigs or cows, not chicken. More information: While it is true that sausage is not traditionally made from chicken, in recent decades chicken sausage has become very popular as a way to enjoy sausage without high levels of fat. The part of the chicken used to make the sausage would differ among producers and among different types of sausage. One may assume that, like pork and beef sausage, chicken sausage is made from scraps and unpopular cuts of the chicken.
What are the exact contents in chicken sausage?
Without knowing the brand and style and more, there is really no way to tell you what is in the chicken sausage you are speaking about. The basics of any sausage are meat, fat, and spices inside a casing of some type. And we can presume that something called chicken sausage would be made with chicken and chicken parts as the main source of meat.
What is the best type of roux to utilize in a Cajun gumbo?
Zataran roux or Bayou Magic Home-made, of course. You want a "chocolate" roux, which refers to the color, not the ingredients. I recommend looking on foodnetwork.com, and searching Emeril's recipes. He probably has two dozen gumbo recipes. But, if you don't want to make it yourself, there are mixes. The best I have ever tried is MamPapaul's Gumbo with Roux. I have lived outside of Louisiana for the last 12 years, and it's impossible for me to find. But I understand it's not easy to find even in Louisiana. They may have stopped making it. But, if you can find it, be careful not to get the "Gumbo with Okra". Buy the "Gumbo with Roux" and put your own okra in it. That dehydrated okra is nasty. Anyway, if you can't find MamPapauls, Louisiana Fish Fry Products also makes a good gumbo mix, as well as Tony Chachere's. I haven't tried the two products mentioned by the first answerer, so I can't comment on them. This is what I like to do with gumbo mix. It may or may not agree with the package directions. Combine the mix with the recommended amount of water and whisk. Bring to a boil. Add 3-4 chicken BREASTS1, with skin and bones, 1 pund Hillshire Farms smoked sausage2, sliced into 1/4-inch disks, and 1 pound of frozen okra3. Return to a boil, stir, then simmer, stirring occasionally, 40 minutes to an hour, or until the meat is falling off bones. One at a time, remove chicken breasts from the gumbo and separate the meat from the bones, skin, and cartilege. Chop or tear the meat into bite-size pieces and return them to the gumbo. Discard the rest. Serve over rice. Garlic bread is good with this. 1 Personally, I don't like dark meat, hence the use of chicken breasts. However, there's another reason. If you use all the different parts of the chicken, cooking times for the indidual pieces will vary. Breasts are all, roughly, the same size, and will therefore all take about the same amount of time to cook, and you will be able to do all your boning at the same time. But that's not that big a deal. If you like dark meat, put it in there. Also, traditional gumbo usually has WHOLE chicken pieces, including the bone. I don't like it this way. You have to eat the chicken with your hands. I don't mind eating food with my hands, but, when I sit down to a meal, I don't like switching between hands and utensils. 2 This is the only store-bought brand of sausage that is any good in gumbo. But be careful not to get the Beef smoked sausage. I confess I've never had gumbo with genuine Louisiana andouille sausage, but I can't imagine it tasting any better than HF smoked sausage. 3 The word "gumbo" is, in fact, French for "okra". Therefore, you MUST put okra in your gumbo. Personally, I can't stand okra. Except in gumbo. Actually, I don't really LIKE it in gumbo, but I can tolerate it. I suspect it would taste just as good, possibly better, without okra, but, for some reason, this is the one tradition I will not abandon when it comes to gumbo. A Final Note: "Seafood Gumbo" is a terrible thing to do to gumbo and an even worse thing to do to seafood. The gumbo recipe was invented to turn ordinary chicken and sausage (or, for the wild-game lovers, duck and deer sausage) into an exceptional meal. It doesn't work with shrimp and crabmeat, because they are already delicious, and putting them in gumbo just masks their great flavor. Oh it's edible, I suppose. But why would you do that to seafood when there are so many other recipes that do a much, much better job of accenting the flavor of seafood? If you have shrimp, I heartily recommend Shrimp Creole, or even etouffee (though the latter is better with crawfish tails). But, if you are cooking gumbo, you CANNOT do better than chicken and sausage.
All Ukrainian people out there If you had to pick 3 dishes to represent Ukraine what would they be?
perogy kovbassa sausage cabbage roll chicken kiev
What is an antonym for gumbo?
There is not a proper antonym for gumbo, but since it is a thick and heavy soup, broth would be a type of opposite.
How many servings in a pound of ground sausage?
You can get eight small sausage patties from a pound. Most people would consider two a serving.
How many pounds of sausage for 30 people?
If you allow 6oz of sausage per person then you will need at least 11lb 4oz.
What is meat with skin around it?
That would be sausage, or bologna.
What is the difference between Polish Sausage and kielbasa Sausage?
i find it that the kielbasy is lighter less seasoned and has a thicker casing. the Italian sausage is more for dishes that have stronger flavors.
How much sausage would be 28 grams?
That is about 1 ounce of sausage.
