I have recipe that makes way more gumbo than I am looking for. If I just halve the recipe, I can halve the amounts regarding the roux as well, correct?

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Posted by oldcharlie8

Baton Rouge

Member since Dec 2012

7806 posts

Posted on 2/26/14 at 4:09 pm to Doyle McPoyle

Meh yeah

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Posted by OTIS2

NoLA

Member since Jul 2008

50094 posts

Posted on 2/26/14 at 4:09 pm to Doyle McPoyle

YEP

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Posted by TigerstuckinMS

Member since Nov 2005

33687 posts

Posted on 2/26/14 at 4:36 pm to Doyle McPoyle

You want to make less gumbo?

Does not compute.

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Posted by TorNation

Sulphur, LA

Member since Aug 2008

2866 posts

Posted on 2/26/14 at 4:37 pm to Doyle McPoyle

I'm so glad my mom taught me how to cook!

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Posted by Gris Gris

OTIS!NO RULES FOR SAUCES ON STEAK!!

Member since Feb 2008

47364 posts

Posted on 2/26/14 at 8:07 pm to Doyle McPoyle

Meat gumbos freeze very well, but yes, you should be able to halve it. Nothing in gumbo must be exact in the way of measurements other than to your own taste.

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Posted by Mr Fusion

The American Dream City

Member since Dec 2010

7457 posts

Posted on 2/26/14 at 8:17 pm to Doyle McPoyle

Don't halve your ingredients. Double your friends.

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Posted by PlanoPrivateer

Frisco, TX

Member since Jan 2004

2788 posts

Posted on 2/26/14 at 11:57 pm to Doyle McPoyle

My wife and I made a seafood gumbo today. We doubled everything except salt and pepper. She can't handle the salt. We will offer some to the kids and freeze the rest. It turned out good so I know the kids will claim a lot. So yes, you can prorate up or down.

My wife told me I can make a spicier sausage and chicken gumbo in a couple of weeks. She won't eat it so I can do it right.

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Posted by Degas