This gumbo-jambalaya mash-up can be prepared ahead and frozen. You can quickly reheat when you’re ready to host a tailgate on gameday.
Gator Gumbolaya
Servings 6 Gallons
Ingredients
Ingredients
- 1 pound bacon
- 5 pounds boneless skinless chicken fillets
- 1 cup flour
- 1 ¼ cups vegetable oil
- 4 green bell peppers chopped
- 5 pounds onions chopped
- 2 bunches shallots chopped
- 1 stalk celery chopped
- 3 cans Dawn’s mushroom steak sauce
- 2 cans tomatoes with green chiles
- 1 bottle Worcestershire sauce
- 1 3-ounce jar garlic powder, or to taste
- 1 3-ounce jar Italian seasoning, or to taste
- 6 can chicken broth
- 4 cans beef broth
- Salt and pepper to taste
- MSG to taste
- 6 pounds lean pork cubes or chopped ham
- 6 pounds smoked sausage cut into halves lengthwise, sliced
- Cooked Rice
Instructions
Directions
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Fry the bacon in a large skillet until crisp. Crumble the bacon and set aside.
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Brown the chicken in the bacon drippings in the skillet. Add enough water to cover the chicken. Simmer until cooked through. Let cool. Cut the chicken into bite-size pieces and set aside.
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Cook a mixture of the flour and oil in a large heavy skillet over medium heat until rich brown, stirring constantly; watch carefully to avoid burning. Add the green peppers, onions, shallots and celery. Cook until the vegetables are tender.
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Pour the vegetable mixture into a large stockpot. Add the mushroom steak sauce, tomatoes, Worcestershire sauce, garlic powder, Italian seasoning, chicken broth, beef broth, salt, pepper, and MSG and mix well. Simmer for 10 minutes. Add the chicken, pork, cubes, bacon and sausage. Simmer for 2 hours.
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Serve over rice. Recipe may be cut in half. May be prepared ahead and frozen.
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