How much roux for 5 gallons of gumbo?

This recipe is in the Recipe Book. It makes around 50 quarts, so you might consider cutting the volumes in half as a guide for what you want. It's generally an extrapolation of a Prudhomme recipe. Works well.


Large Chicken and Andouille Gumbo Recipe for a crowd

Ingredients:
30 qts chicken stock(we made our own)
Dark roux made from 12 cups each of flour and Canola oil
10 lbs onions, fine diced
6 bell peppers, fine diced
3 bunches of celery, fine diced
6 bunches green onions, fine chopped
2 bunches flat leaf parsley, minced
5 lbs orka, fine diced
garlic, didn't measure
@20 bay leaves
Black pepper, salt, and red pepper to taste
2 small jars of file'
13 lbs Andoullie and smoked sausage(we had 10lbs smoked and 3 lbs. of Jacobs)sliced and then cut into 1/4's
40 lbs of chicken, cooked and deboned, then sliced into 1/4 inch chunks(I roasted 30 lbs of hips and floured and fried 10 more lbs. Took the skin off of all beforehand.)

Method:
We made the roux in 2 batches and sautéed all vegetables in the roux. The rouxs were dark chocolate and turned black as we hit them with the veg. mixture (trinity plus okra, garlic came a bit later)...made for a pretty gumbo. We browned the sausage beforehand (I used an oven) to render the fat, then set it aside. Added the roux and veggies to the stock and brought to a boil, then reduced to a simmer. Added the sausage and went 30 minutes. Added the chicken and went another 30 minutes. After this, we added the green onions and parsley and cut the fire. Added the file' at this time. We began to add seasonings when we added the sausage...I didn't measure but just seasoned to taste. The product sat for about two hours before we reheated and served. The texture and taste were very good. This made @50+ quarts.

Id go with 5 cups flour/roux and no more than 7

quote:

---

Id go with 5 cups flour/roux

---

The amount of flour and roux are not the same. A cup of flour will absorb enough oil to swell up to 1 1/3 cups of roux.

So your saying I shouldn't go with equal parts of 6 flour 6 oil?

I almost forgot about the peanut butter thanks for reminding me I like using the crunchy

Is started a 5 gallon gumbo last night. I used 4 cups duck fat to 5 cups flour. I used the oven method for the first time. About 4 1/2 hours later, it was "almost" the color I wanted. At about midnight, I pulled it and finished it on the cooktop. When I added the onions, it sort of exploded. Big mess. I started ladling in the rich stock I had made. It was thickening great. Once I added the stock, I tasted it. It was burned. I let the roux go too far.



I am making a new stock now. I will try the oven method again and let it go the whole way in there. I will add veggies a little at a time.

Live and learn.

You should have let it go in the oven the entire way. You got it too hot when you added the onions. They have fluid in them. They will pop all over the place if added to a roux that's too hot and all at once. I turn off the roux and move it off the hot burner, even with gas, to add the trinity. If I've cooked it in the oven, it's been just fine as far as temp.

Sorry it didn't turn out the first time. That's frustrating! Makes you want to cry.

Large roux in the oven takes a LONG time. Have to have patience and don't start late in the day.

Wings and necks make a nice stock. I like roasting them a bit.

[URL=LINK ][/URL]