Monday, February 12, 2007

My Contest Winning Chili Gumbo Recipe Feeds 25-50


Everyone will eat more than one bowl, guaranteed!
2 lb italian sausage
2 lb sweet garlic sausage
2 lb hot italian sausage
1 lb andouille sausage (if available, ground)
1 lb smoked sausage cut in pieces
1-2 jalapeno pepper chopped (check your heat!)
4 cups red and green peppers chopped
4 cups chopped celery
6 cups finely chopped onion
25 garlic cloves, finely chopped
4 10 oz cans Rotel original undrained (this is spicy!)
1 6 oz can tomato paste
2 cans chicken broth (49 1/4 oz) each!
12 tbl hot chili powder
3 tbl Old Bay Seasoning
6 tbl ground cumin
8 tsp oregano leaves
8 tsp dried thyme
8 tsp sugar
2 tbl balsamic vinegar
2 tsp mole (cocoa and peppers)
2 tsp onion powder
2 tsp cayenne pepper
1 cup masa (corn tortilla mix-found with the flour)
3 cups chili broth
BEFORE SERVING ADD:
2 lbs 31-40 tail off peeled and deveined shrimp
1 1/2 lbs white crab meat
2 lbs crawfish tails
In large pan or Dutch oven, brown the meat. Add peppers, celery onions,and garlic. Cook and stir until tender. Add meat and remaining ingredients except masa. Mix well. Bring to boil then reduce heat and simmer covered 2 hours. Remove lid and cook on low for another 2 hours stirring occasionally. "Blend" together masa and chili broth. Blend well. Stir into chili mixture. Cook for 20 minutes longer. You should taste a hint of corn flavor and this will thicken up your chili. If not, add more making sure it is blended into the broth before you add it to the chili or you will create small lumps. Add seafood and let set for another 10 minutes and serve.

2 Comments:

Blogger SugarChefBaker said...

sounds absolutely delicious.....One question....How do you make the Chili Broth? Can this be purchased?

3:39 PM  
Anonymous Anonymous said...

Sara, thanks for your help!

This recipe rocks and is a certified TRUE WINNER! Placed #1 out of 15 heavy-duty entries.

Made this, over the weekend, for a large chili cook-off group and won first prize! My competitors were some of the top restaurant & military chefs in DC!

If readers can't find a chili broth, they can substitute it with a "spicy" Thai/Vietnamese prawn or crab broth found in any oriental store.

Try baked okra, tossed with white corn meal, S/P, olive oil and oregano. Put in JUST before serving.

Don't be afraid to add or substitute oysters and/or clams.

Thanks again and ENJOY!

Mike

1:12 PM  

Post a Comment

★★★★★ Home