Want some advice from the big pot cookers on here..want to cook a gumbo in my 10 gallon black iron pot.. was thinking about
25 lbs of chicken and sausage and thinking about 5 gallons of liquid.. I guess my question is on roux, how much roux? And would you precook roux and add to stock or would you cook roux in black pot?

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Posted by tsunami11

Bayou Rigaud

Member since Jul 2011

175 posts

Posted on 11/17/18 at 1:49 pm to finfeathersport

N my experience I sauté my vegetables then add the equivalent of 2 large jars of roux. Add water bring to a boil then add meat.

I don’t think making roux first would be a problem just keep a keen eye on the pot temperature should it get too hot.

Good Luck.

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Posted by LSUAfro

Baton Rouge

Member since Aug 2005

12775 posts

Posted on 11/17/18 at 4:08 pm to finfeathersport

I always pre cook my roux the night before. In the oven or pot. Its the Most laborious part of the gumbo. I also pre cook the chicken and pick the night before. 20 lb bag of chicken quarters for 10 gallon pot. 6-7 lbs of sausage. I use the bones and vegetable scraps to make my stock the night before as well. Not sure about the roux. I'd probably say I use about 5-6 cups? Not sure about stock either. I kind of just eyeball consistency. Add the roux to your veggies, not stock, and incorporate when veggies are cooked down.

This post was edited on 11/17/18 at 4:10 pm

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Posted by HebertFest08

The Coast

Member since Aug 2008

6424 posts

Posted on 11/17/18 at 4:29 pm to finfeathersport

Pro tip

Don’t cook it in a black pot, cook it in your crawfish pot if you need that much. That gumbo will taste just like cast iron.

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Posted by heatom2

At the plant, baw.

Member since Nov 2010

13007 posts

Posted on 11/17/18 at 5:01 pm to finfeathersport

You can cook your roux in that pot, but you'll have to be real careful not to burn it. I like to make my roux in my cast iron skillet inside then just add it later.

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