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Gumbo for 40
Posted on 2/9/18 at 4:51 pm
Posted on 2/9/18 at 4:51 pm
I need to make a chicken and sausage gumbo for 40. I can make gumbo, had a great teacher,my wife was a champ and would have had no problem with this task, but she's no longer by my side. My concern is the roux. How much of it do I need for this quantity, can it be made all at once or in batches. Thank you.
This post was edited on 2/9/18 at 4:52 pm
5
Posted on 2/9/18 at 5:09 pm to LVS
Damn. I make a gumbo for 20 twice a year. Thats 15lbs of meat and more headache than its worth.
Posted on 2/9/18 at 5:39 pm to LVS
for that size just buy the roux in a jar
Posted on 2/9/18 at 5:40 pm to LVS
Oven roux?
Posted on 2/9/18 at 5:45 pm to KosmoCramer
What is the rule of thumb for making gumbo? Flour/ oil for how many cups of liquid which serves X? Then once you have that number, then just scale it up to the amount of people you are cooking for.
I would like to know everyone’s personal oil/four to cups of liquid ratio.
I would like to know everyone’s personal oil/four to cups of liquid ratio.
This post was edited on 2/9/18 at 5:49 pm
Posted on 2/9/18 at 5:47 pm to LVS
Maybe 3.5 cups of flour and oil. Can be done on an outdoor burner with a big enough pot. Going to be a lot of meat. I recommend using $5 rotisserie chickens. Pull the meat, make stock with the carcass and onions and what not.
Edit: go slow on the roux. No rush. Just have a big flat wooden spoon to stir with.
Edit: go slow on the roux. No rush. Just have a big flat wooden spoon to stir with.
This post was edited on 2/9/18 at 5:52 pm
Posted on 2/9/18 at 6:09 pm to LVS
quote:
had a great teacher,my wife was a champ and would have had no problem with this task, but she's no longer by my side.
First off, sorry for your loss. At least you were able to learn from her, I always regretted not taking the time to learn with my grandma.
And I can't speak to exact ratios, but you can always accidentally make too much roux, set some aside, and add it later if need be.
Posted on 2/9/18 at 6:25 pm to BlackCoffeeKid
Yep good point. Scoop out a little bit prior to the veg going in if you want to do more like 4 cups of oil and flour. Don't skimp on the onion and bell pepper though.
You can always get your incorporated stock and roux really hot later and add a few more spoon fills of the set aside roux back in. Just stir like crazy. Gumbo really is easy and it's so good. Nothing beats a dark rich gumbo, nothing.
You can always get your incorporated stock and roux really hot later and add a few more spoon fills of the set aside roux back in. Just stir like crazy. Gumbo really is easy and it's so good. Nothing beats a dark rich gumbo, nothing.
Posted on 2/9/18 at 6:30 pm to keakar
Uhh no
Posted on 2/9/18 at 6:35 pm to BlackCoffeeKid
Here's the Gumbo Calculator. It may help you on quantities and how much roux to use. I have surveyed my large Louisiana cookbook collection and the stock to roux ratio is anywhere from 6 to 1 (thick) up to 20 to 1 (thin).
This post was edited on 2/9/18 at 6:42 pm
Posted on 2/9/18 at 9:25 pm to Stadium Rat
Glad you posted that calculator. But it comes up as read-only. How do you unprotect it to change values? There's a gumbo cook off coming up that is a fundraiser and we're thinking about cooking in it. Minimum size is 10 gallons though. Never made a gumbo that size.
eta: never mind. I figured out what I was doing wrong. Next question is do I follow the quantities at the bottom or top?
eta: never mind. I figured out what I was doing wrong. Next question is do I follow the quantities at the bottom or top?
This post was edited on 2/9/18 at 9:32 pm
Posted on 2/9/18 at 9:31 pm to GeauxTigers0107
You have to download it. You can't change anything on DropBox.
Posted on 2/9/18 at 9:32 pm to Stadium Rat
Done. See edit up top plz.
Posted on 2/9/18 at 9:35 pm to GeauxTigers0107
Pink cells are input, yellow cells are output.
Posted on 2/9/18 at 9:38 pm to Stadium Rat
Got it. So I kept changing the amount of cups until the pot size hit 10 gallons. Looks like 65 large cups. Then I just follow the quantities in the ingredient list below?
Posted on 2/9/18 at 10:03 pm to GeauxTigers0107
Yep.
Posted on 2/10/18 at 9:16 am to GeauxTigers0107
Nice calculator Rat. Used your jambalaya one once at the start of football as I knew the process from my dad but didn't remember ratios exactly. It turned out awesome.
Posted on 2/10/18 at 9:39 am to GeauxTigers0107
quote:
There's a gumbo cook off coming up that is a fundraiser and we're thinking about cooking in it.
Roux for a Reason?
Posted on 2/10/18 at 9:47 am to MNCscripper
Nah. I think it's called Battle For The Paddle.
Posted on 2/10/18 at 11:00 am to GeauxTigers0107
quote:Battle for the paddle is in October.
Nah. I think it's called Battle For The Paddle.
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