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Started By
Message
How much roux per gallon of chicken/sausage gumbo
Posted on 11/1/25 at 12:43 pm
Posted on 11/1/25 at 12:43 pm
????
11
Posted on 11/1/25 at 1:37 pm to Boston911
I used to do a 1 to 1 oil/flour ratio of 96 ounces of stock. Over the years, I have increased that ratio to 1 to 1.75 or 2 (i.e.. 1 cup of oil to 1.75/2 of flour).
At 1 gallon of stock, I would use 1.25 oil to 2.5/3cups of flour.
At 1 gallon of stock, I would use 1.25 oil to 2.5/3cups of flour.
Posted on 11/1/25 at 1:49 pm to Boston911
1 cup of flour + 1 cup of fat is standard for a gallon of gumbo, but I like mine a little thicker so I add an extra 1/4 cup of flour.
Posted on 11/1/25 at 3:28 pm to Boston911
I use 16oz oil/butter to 3 cups flour for 5 quarts of stock
Posted on 11/1/25 at 7:56 pm to Boston911
John Folse and Judy Walker usually do a 9:1 ratio of stock to flour. I’ve seen folks go as thick as 6:1, I usually wind up closer to 12:1.
Posted on 11/1/25 at 9:16 pm to Boston911
I use about 1 cup oil/flour to a gallon of stock. However, I use a lot of trinity, for a gallon of gumbo, ill have about 2 med onion, a bell pepper and 3 stalls celery.
Posted on 11/2/25 at 12:14 am to CHEDBALLZ
1 cup of oil and 1 cup of flour yields 1 1/3 cup of roux, with a little oil left over.
From a survey of my large Louisiana cookbook collection, the liquid to roux ratios go from 20-to-1 all the way down to 6-to-1.
A gallon of liquid is 16 cups, but that does not account for the meat or vegetables in the pot, just the liquid that you put in.
I guess maybe I ought to work on the Gumbo Calculator some more.
From a survey of my large Louisiana cookbook collection, the liquid to roux ratios go from 20-to-1 all the way down to 6-to-1.
A gallon of liquid is 16 cups, but that does not account for the meat or vegetables in the pot, just the liquid that you put in.
I guess maybe I ought to work on the Gumbo Calculator some more.
This post was edited on 11/2/25 at 12:24 am
Posted on 11/2/25 at 4:29 am to captainahab
That sounds legit awful. Gumbo paste? PASS
Posted on 11/2/25 at 8:38 am to Boston911
Keep adding until you like the consistency. There's no set number. I cooked a gumbo for 70 people. I don't know how much water was in pot. I didn't measure it. I filled the pot halfway and started with 6 cups of homemade roux.
Posted on 11/2/25 at 9:24 am to Boston911
Keep in mind that the roux's ability to thicken decreases as the roux gets darker.
Posted on 11/2/25 at 9:32 am to Stadium Rat
If I recall correctly, the Paul Prudhomme recipe that I model most of my gumbos on is 1/2 cup flour, 1/2 cup oil, and around 5 to 6 cups of stock.
Posted on 11/2/25 at 2:08 pm to Boston911
1/1/1
cup/cup/gallon
cup/cup/gallon
Posted on 11/2/25 at 5:24 pm to Boston911
quote:That would be 12-to-1 ratio of stock-to-flour.
I used to do a 1 to 1 oil/flour ratio of 96 ounces of stock.
quote:That would be about 6 to 1 or
Over the years, I have increased that ratio to 1 to 1.75 or 2 (i.e.. 1 cup of oil to 1.75/2 of flour).
6.8 to 1.
quote:With the extra 1/4 cup flour, that would be 12.8 to 1.
1 cup of flour + 1 cup of fat is standard for a gallon of gumbo, but I like mine a little thicker so I add an extra 1/4 cup of flour.
quote:That would be 6.67 to 1
I use 16oz oil/butter to 3 cups flour for 5 quarts of stock
quote:16 to 1
I use about 1 cup oil/flour to a gallon of stock.
quote:10 to 1 or
Paul Prudhomme recipe that I model most of my gumbos on is 1/2 cup flour, 1/2 cup oil, and around 5 to 6 cups of stock.
12 to 1
quote:16 to 1
1/1/1
cup/cup/gallon
This post was edited on 11/2/25 at 6:41 pm
Posted on 11/2/25 at 7:07 pm to Stadium Rat
When Stadium Rat makes gumbo, what’s his ratio?
Posted on 11/2/25 at 7:24 pm to Boston911
When I make gumbo I do 1 3/4 cup fat to 2 cups flour, 5 quarts stock which is 160oz. I also add roughly 6lbs of chicken and 4lbs of sausage.
It can feed about 20 people, or give my family of four 3-4 days of leftovers (the best part).
It can feed about 20 people, or give my family of four 3-4 days of leftovers (the best part).
Posted on 11/2/25 at 7:48 pm to Boston911
quote:I like it thick - about 7-to-1.
When Stadium Rat makes gumbo, what’s his ratio?
Posted on 11/2/25 at 8:38 pm to captainahab
I like mine a tad thicker than what most use, so I do almost 1.5 cups flour for a gallon of stock.
Posted on 11/2/25 at 9:14 pm to SUB
I start with 5 healing tablespoons of roux per gallon of water/stock. let that incorporate and add more as necessary to reach desired level of thickness
Posted on 11/3/25 at 8:16 am to Boston911
3 cups of flour, 2 cups of fat (usually 1 cup of ghee and 1 cup of bacon grease) 2 gallons of stock
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