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Message
Gumbo calculator....Is there one?
Posted on 12/12/12 at 9:32 am
Posted on 12/12/12 at 9:32 am
My husband is cooking a gumbo for 50 on Sunday. Just wondering if there was a calculator similar to the jambalaya calculator.
6
Posted on 12/12/12 at 9:47 am to ProudLSUMom
just cook the same amount as normal and provide much smaller bowls for the guests
Posted on 12/12/12 at 10:13 am to ProudLSUMom
I am assuming this is a chicken or duck based gumbo. How big of a stock pot do you have for this gumbo? If you don't have a single one to fit the crowd you may have to do it with several to make a sufficient quantity to serve the masses. Another question that crossed my mind is simple. Do you have crawfish boiling pot? A large batch of roux in a 5qt cast iron dutch oven would suffice, then transferring it to the big pot to combine with the trinity. Make and refrigerate/freeze the stock before hand, and just defrost it earlier in the day of the party.
Posted on 12/12/12 at 10:15 am to ProudLSUMom
1 gallon = 16 cups = 128 ounces
figure 1 cup = 8 ounces per serving if big eaters (not figuring the rice)
50/16 = 3 gallons of gumbo
Go from there. I'd make 4 gallons for 50 people and cook 20-25 dry cups of rice.
Good luck migth be able to half the rice. I like lots of rice with mine, but that is a lot of rice.
figure 1 cup = 8 ounces per serving if big eaters (not figuring the rice)
50/16 = 3 gallons of gumbo
Go from there. I'd make 4 gallons for 50 people and cook 20-25 dry cups of rice.
Good luck migth be able to half the rice. I like lots of rice with mine, but that is a lot of rice.
This post was edited on 12/12/12 at 10:21 am
Posted on 12/12/12 at 10:32 am to ProudLSUMom
We have a large cast iron jambalaya pot. I'm not sure how many gallons it is.
Thanks for all of the help!
We don't have to cook the rice just the gumbo.
Thanks for all of the help!
We don't have to cook the rice just the gumbo.
Posted on 12/12/12 at 11:55 am to ProudLSUMom
I've cooked gumbo for 50 at my house. The day before I cook batch No. 1 using a large cast iron dutch oven. I then refrigerate it overnight in large tupperware containers.
On the morning of the day I cook batch No. 2 using the same big iron pot.
I steam rice as needed. Moving batch No. 1 from the cooker to a serving bowl and then starting batch No. 2.
About half the guests had seconds. The amount was perfect. Just a little bit leftover. However, I always served appetizers before hand and French Bread during the dinner. Someone also brought along deserts.
Not sure how much a dutch oven = in terms of gallons. I'm guessing about 2.
On the morning of the day I cook batch No. 2 using the same big iron pot.
I steam rice as needed. Moving batch No. 1 from the cooker to a serving bowl and then starting batch No. 2.
About half the guests had seconds. The amount was perfect. Just a little bit leftover. However, I always served appetizers before hand and French Bread during the dinner. Someone also brought along deserts.
Not sure how much a dutch oven = in terms of gallons. I'm guessing about 2.
Posted on 12/12/12 at 1:46 pm to ProudLSUMom
4 gallons of water
1 gallons stock
6 pounds chicken breast
6 pounds chicken thighs
5 pounds andouille
3 jars roux
that should get you started
1 gallons stock
6 pounds chicken breast
6 pounds chicken thighs
5 pounds andouille
3 jars roux
that should get you started
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