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I have a roux question related to doubling the recipe
Posted on 12/5/25 at 9:44 am
Posted on 12/5/25 at 9:44 am
I have a chicken and sausage gumbo recipe I really like. The wife suggested I make it for an upcoming Christmas gathering, but I would need to double the amount at least to be able to serve everyone.
Initially, I assumed I would double all ingredients; however, someone told me to only increase the roux amounts (flour and oil) by 50%. I don't know if the person knows a lick about cooking, but they certainly have me questioning things.
Any feedback on doubling a recipe and how much roux ingredients you use?
Initially, I assumed I would double all ingredients; however, someone told me to only increase the roux amounts (flour and oil) by 50%. I don't know if the person knows a lick about cooking, but they certainly have me questioning things.
Any feedback on doubling a recipe and how much roux ingredients you use?
7
Posted on 12/5/25 at 9:49 am to skullhawk
I would double it, but I prefer a thicker gumbo. You can always add more stock to thin it out if necessary
Posted on 12/5/25 at 9:54 am to skullhawk
doubling will be fine as long as the ratios remain the same. My recipe is 1.5 cup oil and 1.5 cup flour (3 cup of roux i guess) to 12 cups of stock which is 4:1 stock to roux ratio.
If i double everything that would be 24 cups of stock and 6 cups of roux, which would also result in a 4:1 ratio so the same thickness of gumbo.
If i double everything that would be 24 cups of stock and 6 cups of roux, which would also result in a 4:1 ratio so the same thickness of gumbo.
Posted on 12/5/25 at 10:03 am to Tmar1no
Thanks!!!
Posted on 12/5/25 at 10:05 am to skullhawk
quote:
Initially, I assumed I would double all ingredients; however, someone told me to only increase the roux amounts (flour and oil) by 50%. I don't know if the person knows a lick about cooking, but they certainly have me questioning things.
This person is dumb. Roux thickening power doesn't increase with higher volumes of liquid / stock.
This post was edited on 12/5/25 at 10:06 am
Posted on 12/5/25 at 10:06 am to SUB
quote:
This person is dumb. Roux thickening power doesn't increase with higher volumes of liquid / stock.
It didn't make sense to me either
This post was edited on 12/5/25 at 10:07 am
Posted on 12/5/25 at 11:59 am to skullhawk
This is like the people who beleive cold water boils faster than hot water. The physics don't physic...
Posted on 12/5/25 at 1:01 pm to Tmar1no
quote:1 cup of flour and 1 cup of oil makes 1.3 cups of roux. So 1.5 cups of each makes about 1.95 cups of roux.
My recipe is 1.5 cup oil and 1.5 cup flour (3 cup of roux i guess) to 12 cups of stock which is 4:1 stock to roux ratio.
That makes your stock to roux ratio more like 6 to 1. That's still a VERY thick gumbo. (I did a survey of my many Louisiana cookbooks and the range was from 20 to 1 down to 6 to 1.)
Posted on 12/5/25 at 2:49 pm to Stadium Rat
My recipe I use is 8:1 and I like a very thick roux gumbo. Can't imagine going much thicker before its not really gumbo anymore. 32 cups (8 quarts) of stock and 2 jars of roux (16 oz each so 4 cups). What Stadium said about 6:1 being a limit sounds about right.
Posted on 12/5/25 at 2:56 pm to skullhawk
I always have extra stock, so just balance out the roux with the stock.
Posted on 12/5/25 at 3:25 pm to Stadium Rat
Good to know on the final cups of roux as I’ve never measured after mixing. It’s def thicker but I wouldn’t describe it as stewy.
Posted on 12/5/25 at 3:59 pm to skullhawk
I would go up 50%. You can always add more if it doesn’t thicken it but you can’t take it out if it’s too much.
Posted on 12/6/25 at 5:54 am to deltafarmer
quote:
You can always add more if it doesn’t thicken it but you can’t take it out if it’s too much
This is just dumb, its much easier to add more stock/water than it is to add more roux
Posted on 12/6/25 at 6:34 am to skullhawk
quote:
Initially, I assumed I would double all ingredients; however, someone told me to only increase the roux amounts (flour and oil) by 50%. I don't know if the person knows a lick about cooking, but they certainly have me questioning things.
Any feedback on doubling a recipe and how much roux ingredients you use?
If you want it to turn out the same scaled up, you would scale everything up.
Is it possible the person is telling you to add 50%, has had your gumbo and they are trying to subtly tell you to use less roux because they like it thinner?
Posted on 12/6/25 at 7:41 am to Citica8
quote:
Is it possible the person is telling you to add 50%, has had your gumbo and they are trying to subtly tell you to use less roux because they like it thinner?
Haha no
Got a wild hair and did a “test” gumbo last night. Doubled eveyything, including the roux. Turned out perfect. Myth busted?
Posted on 12/6/25 at 7:46 am to skullhawk
I wasn't trying to be an arse, that was the only logical thing I could think of why someone would tell you to only scale up part of the recipe Posted on 12/6/25 at 8:58 am to Stadium Rat
Would then a range of cookbook roux to stick ratios over 6-1 and up to 20-1 be much thicker? Or were you referring to stick to roux rations?
Posted on 12/6/25 at 7:32 pm to Royalfishing
quote:I'm sorry. I don't know what you're asking.
Would then a range of cookbook roux to stick ratios over 6-1 and up to 20-1 be much thicker? Or were you referring to stick to roux rations?
Posted on 12/7/25 at 6:29 am to Royalfishing
quote:Stock?
stick ratios
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