Ingredients Weight Measure
Flour, divided 12 oz. 2 cups
Salt 1-1/2 tsp.
Vegetable oil 1/2 cup
Chickens, 3 lb. ea., cut into 8 pieces 12 lbs. 4 ea.
Onions, chopped 30 oz. 6 cups
Celery, chopped 24 oz. 4 cups
Green peppers, chopped 21 oz. 3 cups
Garlic, chopped 10 cloves
Chicken stock 1 gal.
Whole tomatoes in juice, undrained, crushed 96 oz. 6 16-oz. cans
Bay leaves 2 ea.
TABASCO® brand Original Red Sauce 2 tsp.
Whole okra, fresh or frozen 40 oz. 12 cups
Cooked rice as needed


  1. Dredge chicken pieces in 1-1/2 cups flour and salt mixture. Heat oil in skillet and brown chicken on all sides. Remove and reserve.
  2. Add onions, celery, green peppers and garlic; sauté 5 minutes. Stir in 1/2 cup flour and cook 5 minutes.
  3. Add stock, crushed tomatoes and juice, bay leaves and TABASCO® Sauce; boil.
  4. Reduce heat and simmer 30 minutes; add chicken and cook 20 minutes longer. Degrease top of gumbo in pot.
  5. Add okra 10 minutes before serving. Remove bay leaves. Serve with rice.

Yield: 24 2-cup servings