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DemTigers7
LSU Fan
Member since Nov 2019
31 posts

Gumbo for 20 People
What should my roux and stock volumes be? Making a seafood gumbo, and making my stock from scratch. Pot size isn't an issue.


SaDaTayMoses
LSU Fan
Da Platte
Member since Oct 2005
3352 posts

re: Gumbo for 20 People
about 2 pints, or 32oz of roux
3-4 gallons of stock

6-7lbs shrimp
1-2 lbs lump crab
a doz of smaller "gumbo crabs"
This post was edited on 10/20 at 8:54 am


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gumbo2176
Member since May 2018
7427 posts

re: Gumbo for 20 People
Kind of depends on how many women, kids and what else are you having with it besides rice, etc.

Little kids won't eat as much, if they eat it at all, but teenage boys can destroy it.

I would say you'd be safe with 3 gallons worth. Make your stock from the shrimp shells and heads if buying fresh shrimp. The gumbo crabs will add a good bit of flavor.

Oysters would be a good addition, along with the oyster liquor if you shuck your own. I will often use bay scallops in my seafood gumbo too. Those are the smaller ones about the size of the end of a fingertip and if you use them, add them late since they cook fast.



DemTigers7
LSU Fan
Member since Nov 2019
31 posts

re: Gumbo for 20 People
I have a shrimp heads/shells and shrimp frozen from getting some at my fishing camp and de-shelling myself, so I can use that to make stock. I have about a dozen crabs halfed and de-clawed frozen as well. I like the idea to add some oysters, but I will have to buy that and the lump crab meat from the store.

So looks like 3 gallons of stock and 32oz of roux should be enough.


gumbo2176
Member since May 2018
7427 posts

re: Gumbo for 20 People
quote:

So looks like 3 gallons of stock and 32oz of roux should be enough.




Well, 3 gallons of stock, a quart of roux and all the seasonings and seafood you will add will bring the volume up close to 4 gallons of finished product.

I'd initially add just enough roux early on to your trinity after it cooks down a bit and sweats to test the waters as you add your stock.

Personally, I think a quart of roux all at once would be a bit too much, but you can always add more to the pot as you see how it is progressing.

ETA: I love making seafood gumbo but it is not a cheap one to make. I figure it costs between $25-30 a gallon for the seafood.

Oh, and I'll often add crawfish tails that I save from boils in the spring to my seafood gumbo. That kicks it up a notch or two.

This post was edited on 10/20 at 10:31 am


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hubertcumberdale
LSU Fan
Member since Nov 2009
2397 posts

re: Gumbo for 20 People
Please refer to the GOAT Paul Prudhomme and scale appropriately


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