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Gumbo ingredients quantity
Posted on 2/3/15 at 7:12 pm
Posted on 2/3/15 at 7:12 pm
I'm hoping someone can help me out and share their tricks of the trade. I'm trying to figure a good rule of thumb regarding the amount of meat and ingredients to use. I always just eye it and have had good results. However, Sometime I will use entirely too much meat though and it turns into more of a stew then gumbo. I'm going to be cooking 10 gal soon (2-5 gal pots) and trying to get an idea of how much meat I need to get (sausage, Tasso, and chicken). I usually just buy a shite load and throw it in by eye but trying to see if there is an easier method.
Any advise would be greatly appreciated.
Any advise would be greatly appreciated.
4
Posted on 2/3/15 at 7:18 pm to coonass27
Look at the big gumbo recipe in the book above. I extrapolated the volumes from a Prudhomme recipe. It works.
This post was edited on 2/3/15 at 8:06 pm
Posted on 2/3/15 at 8:00 pm to OTIS2
Posted on 2/3/15 at 8:30 pm to Stadium Rat
That is awesome. I am on my phone but is that available in excel where I can change the values and it auto populate?
Posted on 2/3/15 at 8:31 pm to coonass27
My advice is write down your quantities every time you cook a different sized gumbo...make a log. You don't need to write down the whole recipe, for example:
10 gal pot
X amount of stock
X amount of chicken
X amount of sausage
You can follow other peoples recipes all you want but this will be the best way to get it the way you want it.
10 gal pot
X amount of stock
X amount of chicken
X amount of sausage
You can follow other peoples recipes all you want but this will be the best way to get it the way you want it.
Posted on 2/3/15 at 9:01 pm to coonass27
quote:Yep.
is that available in excel
Posted on 2/4/15 at 9:13 am to Stadium Rat
Why is the "Cups of oil per cup of flour" tab on the Chicken sheet protected?
Posted on 2/4/15 at 9:18 am to CHEDBALLZ
Proprietary info, of course...
Posted on 2/4/15 at 11:32 am to CHEDBALLZ
quote:It shouldn't be. I'll fix that. Remember this is just a beta version after all.
Why is the "Cups of oil per cup of flour" tab on the Chicken sheet protected?
Posted on 2/4/15 at 11:54 am to coonass27
For a 12 quart pot, I like one pack andouille, one pack Tasso, and a pack of 4 chicken quarters.
Posted on 2/4/15 at 12:04 pm to coonass27
I loosely use the measurements in Paul Prudhomme's chicken and andouille gumbo. Liquid and roux really depends on how thick or thin you like your gumbo.
His original recipe in his cookbook calls for 7-10 cups liquid (I use stock) per 1/2 cup oil and 1/2 cup flour for the roux. I usually make a bit of extra roux as the darker the roux, the less it thickens and I like a very dark roux. The rest of the ingredients are pretty accurate except that I use a lb of andouille/sausage. I like more of that in my gumbo.
LINK
His original recipe in his cookbook calls for 7-10 cups liquid (I use stock) per 1/2 cup oil and 1/2 cup flour for the roux. I usually make a bit of extra roux as the darker the roux, the less it thickens and I like a very dark roux. The rest of the ingredients are pretty accurate except that I use a lb of andouille/sausage. I like more of that in my gumbo.
LINK
Posted on 2/4/15 at 12:14 pm to coonass27
small or large jar of tomatoes?
Posted on 2/4/15 at 4:45 pm to Stadium Rat
No problem if I helped you you're welcome if I pissed ya off I'm sorry. Beta Vesrsion is pretty nice.
Posted on 2/4/15 at 5:46 pm to CHEDBALLZ
Not PO'ed. 
Posted on 2/24/15 at 4:04 pm to Stadium Rat
Finally got to a computer to see it. This is awesome. Thanks for sharing.
Now on the roux, I have always made samller pots and used 1 to 1 ratio and used 1.5 cup of flor to 1.5 cups oil. For a 5 gal pot, Its saying 5.5 cups. Is that right???
Now on the roux, I have always made samller pots and used 1 to 1 ratio and used 1.5 cup of flor to 1.5 cups oil. For a 5 gal pot, Its saying 5.5 cups. Is that right???
Posted on 2/24/15 at 7:31 pm to Stadium Rat
SRat, do you have the Excel File that gumbo calculation came from? Would you share that?
Posted on 2/24/15 at 7:40 pm to Boston911
See 3rd post in thread. It's still not tested, so if it gives you dumb results, don't blame me.
Posted on 2/24/15 at 8:05 pm to Stadium Rat
My apologies, opened it on iPhone, it just looked like the table, not the file. I saved it, will try this weekend and report back. Thank you
Posted on 2/24/15 at 8:31 pm to Boston911
Why the darker the roux, the thinner the Gumbo ?
Cause the darker, the more the flour is consummed by the oil ?
Cause the darker, the more the flour is consummed by the oil ?
Posted on 2/24/15 at 9:15 pm to coonass27
quote:
coonass27
Never met a coonass that needed a spreadsheet to cook a gumbo. Just saying...
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