Gumbo Goodness

Gumbo Goodness

I am recuperating today from our holiday party last night. Lots of great friends joined us for a fun time. There is nothing better than a spicy gumbo to warm up on an icy night like the one last evening. It feel a bit decadent when making this recipe for such a crowd – so I couldn’t help but take some photos of the beautiful ingredients before the were added to the pot.

Here is my little helper– pulling the tails off of the many shrimp.


I always make too much – and promise myself that I won’t do it again the next year. Somehow I end up with the same amount each time. This year there was less left over due to some fine eating – thanks to all who took the pot down to 1/4 full!!(I make about 6 gallons in all – 5 with the kielbasa – and 1 gallon with only seafood).


Due to popular demand I have listed the ingredients below – no secrets here. You may want to divide the units by 5 to get a reasonable dinner amount.

5 gallons Seafood Gumbo (with kielbasa): serves 50 to 75 (party style)

3 pounds kielbasa - cut into 1 inch slices – then quartered
1 2/3 cups olive oil
5 lbs Okra (I buy frozen packages – already cut and tastes great)
10 cups chopped onion
5 cups chopped (larger pieces) red bell pepper
5 cups chopped (larger pieces) green bell pepper
20 cloves garlic (through a press)
4 large cans low sodium chicken stock (approx 20 cups)
5 cans whole tomatoes drained – and smashed a bit
5 tsp. ground cumin
5 tsp. cayenne pepper
2.5 tsp. salt
2.5 tsp. ground black pepper
5 bay leaves
5 lbs shrimp (can be frozen and pre cooked)
3.75 lbs. sea scallops (large ones cut into quarters)
3.75 lbs. cooked lobster meat (tail meat is the best)
2.5 lbs (40 oz) back lump crabmeat
10 table spoons Italian parsley (chopped)

1. Make sure your pot is big enough!
2. Brown the kielbasa in two batches in pot. – set aside
3. Pour 1/2 oil and the okra into pot – cook till soft.
4. Add the onions – peppers - garlic and rest of oil – cook down till tender.
5. Add stock, tomatoes, spices, bring to simmer – and let cook for 20 min.
6. Add non – cooked seafood – cook for 5 min.
7. Add cooked seafood and parsley.
8. Can be served right away – or saved even overnight in a non- metallic container.
Happy eating!!