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Started By
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Gumbo in a large cast iron vs. a large crawfish pot.
Posted on 8/9/23 at 9:28 am
Posted on 8/9/23 at 9:28 am
Is there any difference? Need to cook a very large batch of gumbo and all I have is a 10 gallon cast iron rig or a 60 qt. Crawfish pot.
I can’t afford a 20gallon or larger cast iron rig.
I can’t afford a 20gallon or larger cast iron rig.
11
Posted on 8/9/23 at 9:32 am to LuckySo-n-So
I prefer cast iron because I typically brown my chicken and sausage first and that can be done easier in cast iron.
Posted on 8/9/23 at 9:33 am to LuckySo-n-So
cast iron for the roux, then transfer to the crawfish pot if you have to for capacity
Posted on 8/9/23 at 9:33 am to jpcajun
Rednecks use crawfish pots on crawfish burners.
Coonasses use black pots and slow burners.
Coonasses use black pots and slow burners.
Posted on 8/9/23 at 9:34 am to LuckySo-n-So
Not great for browning meats because it doesn't hold heat. Pretty much only good for boiling or simmering
Posted on 8/9/23 at 9:36 am to LuckySo-n-So
Personal preference I suppose, but there's definitely a difference in the final product IMO. Not that one is worse than the other, just different.
Your 10 gallon pot is still a huge pot and will make a huge gumbo.
Your 10 gallon pot is still a huge pot and will make a huge gumbo.
Posted on 8/9/23 at 10:12 am to LuckySo-n-So
quote:
Need to cook a very large batch of gumbo
How many people you cooking for?
Posted on 8/9/23 at 11:19 am to LuckySo-n-So
Cast iron makes the best roux. And it looks better.
Posted on 8/9/23 at 11:33 am to LuckySo-n-So
Guarantee most commercial kitchens use a stock pot and not cast iron. Probably make their roux in something else, like maybe a skillet in the oven. Folks who do YouTube videos would use cast iron just for show.
A ten gallon cast iron pot would make a lot of gumbo though.
A ten gallon cast iron pot would make a lot of gumbo though.
Posted on 8/9/23 at 11:34 am to LuckySo-n-So
Large crawfish pot and jar roux and it will be absolutely fine.
Posted on 8/9/23 at 11:46 am to MeridianDog
quote:
Guarantee most commercial kitchens use a stock pot and not cast iron.
But they more than likely have a heavy-duty bottom to the pot. Most aluminum crawfish pots are very thin and susceptible to burning.
quote:
A ten gallon cast iron pot would make a lot of gumbo though
My guess is it will make a little less than 10 gallons.
Cast iron is easier, but you can cook in a crawfish pot. Just watch the bottom and make sure you don’t scorch.
Posted on 8/9/23 at 1:43 pm to SixthAndBarone
IMO, he will do fine. Many times, we go out of our way to make it harder on folks who ask questions here. They are seeking help and we tell them there is no way other than some out of reason suggestion.
An example? Price a large cast iron pot. We are telling this guy he needs a $200.00 pot. $100.00 for a SS Stock Pot. Seems like expensive advice to me.
If I can cook in a thin bottom crawfish pot on a stove top, anyone can.
An example? Price a large cast iron pot. We are telling this guy he needs a $200.00 pot. $100.00 for a SS Stock Pot. Seems like expensive advice to me.
If I can cook in a thin bottom crawfish pot on a stove top, anyone can.
Posted on 8/9/23 at 2:27 pm to SixthAndBarone
quote:If you can boil crawfish in them you can boil chicken and sausage (or whatever you want to put in) in a gumbo.
But they more than likely have a heavy-duty bottom to the pot. Most aluminum crawfish pots are very thin and susceptible to burning.
I have, many times.
This post was edited on 8/9/23 at 2:28 pm
Posted on 8/9/23 at 2:30 pm to LuckySo-n-So
What I do is make it the day before a planned outing and stick it in the fridge over night. Everyone knows it better after it sets and is re-heated.
This post was edited on 8/9/23 at 2:31 pm
Posted on 8/9/23 at 4:06 pm to LuckySo-n-So
I’m considering entering a gumbo cook-off and I’m required to cook 60 qts. Thinking I can cook the roux, meat, and veggies in cast iron and then transfer to the big crawfish pot to let everything simmer. 
But not sure I want to work that hard to come in 24th place.
But not sure I want to work that hard to come in 24th place.
Posted on 8/9/23 at 9:08 pm to LuckySo-n-So
Where are you located? Someone close May have one of those 20 gallon cast iron jambalaya pots
Posted on 8/9/23 at 9:09 pm to LuckySo-n-So
quote:
’m considering entering a gumbo cook-off and I’m required to cook 60 qts. Thinking I can cook the roux, meat, and veggies in cast iron and then transfer to the big crawfish pot to let everything simmer.
If you’ve done the math on the pot space this doesn’t sound like a bad idea
Posted on 8/9/23 at 10:06 pm to MeridianDog
quote:Worked in a restaurant back in the day and they would do a dry roux by baking a gigantic pan of flour in the oven (stirring occasionally). This was to make a massive batch of gumbo to last a week or so. Wasnt quite as good as a smaller batch made at home, but I used to eat that gumbo regularly. Dry roux gumbo just doesnt quite give the best consistency, but its easier to make and is easy profits for a restaurant.
Guarantee most commercial kitchens use a stock pot and not cast iron. Probably make their roux in something else, like maybe a skillet in the oven.
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