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Rooster & Sausage Gumbo
This is Tommy Firmin's recipe. He uses rooster instead of hen for a richer, thicker gumbo. It was awesome! This made 15 gallons of gumbo.

30 lbs rooster (in chunks, skin removed)
10 lbs smoked pork sausage
5 lbs andouille sausage
3 lbs jalapeño deer sausage
5 lbs onions
2.5 lbs green bell pepper
1 lb green onion
8 oz diced garlic
Garlic powder
Cajun seasoning
5 cans mild rotel tomatoes
Homemade roux with peanut oil
around 12 gallons of water

In a very large cast iron pot, add the onions, bell pepper, and green onion to about 2 quarts of water and let them cook down until very tender over medium heat. This takes almost an hour. Then add about 5 gallons of water and all the sausage. When that gets up to a boil, add the roux. Tommy makes his with 2 cups flour and 2 cups oil and uses almost all of it to get it as thick as he likes. Incorporate the roux well. Add another 5 gallons of water. When that gets bubbly, add in garlic, garlic powder, and cajun seasoning to taste. It will take quite a bit. Tommy also uses hot sauce. When the water gets boiling, add in the chunks of rooster. Lastly, add in all the tomatoes. Let it come to a boil, then lower heat to a simmer. Tommy cooked his for about 6 hours total. His technique is in the video below: