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re: Gumbo calculator....Is there one?
Posted on 12/12/12 at 12:10 pm to Gris Gris
Posted on 12/12/12 at 12:10 pm to Gris Gris
quote:
How much does your husband recipe usually serve?
Are these folks going to have other food or just gumbo and will they have the option for seconds? How many men?
I'm not sure how much his recipe feeds, probably about 20.
The gumbo is for a 70th birthday party my coworker is giving for her mother. I don't have a clue how many men will be there. It will be from 2-5 and there will be a limited amount of other food.
3
Posted on 12/12/12 at 12:18 pm to ProudLSUMom
Is Gumbo going to be the only dish served?
For Christmas Night my Uncle makes 2 Gumbos.... 1 seafood 1 chix sausage, he uses a 20 quart pot for both and we have a good bit left over. We have about 45 people eating off of that and its the only thing he serves.
If you have a Turkey Fryer Pot I would use that and it will be enough esp if they have other food.
For Christmas Night my Uncle makes 2 Gumbos.... 1 seafood 1 chix sausage, he uses a 20 quart pot for both and we have a good bit left over. We have about 45 people eating off of that and its the only thing he serves.
If you have a Turkey Fryer Pot I would use that and it will be enough esp if they have other food.
This post was edited on 12/12/12 at 12:23 pm
Posted on 12/12/12 at 1:42 pm to ProudLSUMom
quote:
I'm not sure how much his recipe feeds, probably about 20.
The gumbo is for a 70th birthday party my coworker is giving for her mother. I don't have a clue how many men will be there. It will be from 2-5 and there will be a limited amount of other food.
If it's not during meal time, you could probably get away with just doubling his recipe. Not everyone is going to be eating a regular serving and some may not eat at all. However, if you want to be really safe, he could just triple his. I make a lot at once, using 20 quart pots. Gumbo doubles, triples etc... very well. I don't make separate rouxs unless the roux is too big for my large cast iron pot. Otherwise, I just loosely increase the roux, the stock etc... Not an exact science as far as exact measurements.
The good news is that if there are leftovers, they can be frozen.
Honestly, I really think doubling his would be plenty. I tend to overmake, though. I have a fear of running out of food for guests. I need treatment. I would triple his and go with it. You can keep some for yourself.
Posted on 12/12/12 at 2:36 pm to ProudLSUMom
quote:
probably about 20.
Then doulble his recipe then add a half
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