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KARL’S RECIPES

“Chicken & Sausage Gumbo
with Margie Leger Breaux’s Potato Salad”

  Chicken and Sausage Gumbo
     ***Serves 250 people***
(fitting for a family holiday gathering)

45 lbs. chicken thighs (boned and skinned)
25 lbs. smoked sausage (cut into bite-sized pieces)
3 gallons chicken broth
64 oz. chicken base
10 lbs. chopped onions4 lbs. chopped bell pepper
4 lbs. chopped celery
4 quarts all-purpose flour
8 quarts cooking oil
12 oz. Cajun/Creole seasoning
15 gallons water

 Place flour and oil in large,heavy pot and cook on medium high heat.
Stir constantly for 45 minutes until roux is chocolate in color.
 In huge pot bring water and chicken stock to a boil. 
Add roux, stir well and cook for 20 minutes.
 Place the cut vegetables, chicken and sausage in the pot.
Add Cajun/Creole seasoning and let cook on medium heat for 2 hours.
 Serve on a bed of Louisiana rice.

  Margie Leger Breaux’s Potato Salad

30 lbs. red potatoes
6 dozen eggs
2 gallons mayonnaise
3 cups yellow mustard
cup Cajun/Creole seasoning

 Boil potatoes and eggs for 30 minutes until fork tender.
Mash the potatoes and cut the eggs into small bits.
 Add the mustard, mayonnaise, and Cajun/Creole seasoning. 
 Combine well.
***Serves 250 people***
(fitting for a family holiday gathering)

 

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