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Message
Tips for Cooking a gumbo in a boiling pot?
Posted on 12/13/19 at 10:10 am
Posted on 12/13/19 at 10:10 am
chicken and sausage
Cooking for 30 people.
Cooking for 30 people.
8
Posted on 12/13/19 at 10:24 am to Shane4689
use jarred roux
Posted on 12/13/19 at 10:35 am to Shane4689
Make sure you have a stirring implement that reaches the bottom of the pot. In a taller pot, the good stuff piles up heavily at the bottom, and it can stick and burn. Often, people abuse their boiling pots, and the bottoms can be full of crevices and gouges. Inspect the pot bottom and make sure it’s decent.
A pitted or badly scratched bottom will “catch” the roux, and potentially cause sticking/burning. Thus the need for a paddle stirrer to get all the way to the bottom, so you can feel for any potential problems. Stir gently but thoroughly on a regular basis.
Also, unless you’re serving direct from pot and will keep it hot the entire time, be careful to cool the finished gumbo quickly and thoroughly. Get an ice paddle or divide it into low, wide containers and put em in an ice bath. Large volume pot WILL NOT cool safely if you simply let it sit at room temp and then stick in fridge.
A pitted or badly scratched bottom will “catch” the roux, and potentially cause sticking/burning. Thus the need for a paddle stirrer to get all the way to the bottom, so you can feel for any potential problems. Stir gently but thoroughly on a regular basis.
Also, unless you’re serving direct from pot and will keep it hot the entire time, be careful to cool the finished gumbo quickly and thoroughly. Get an ice paddle or divide it into low, wide containers and put em in an ice bath. Large volume pot WILL NOT cool safely if you simply let it sit at room temp and then stick in fridge.
Posted on 12/13/19 at 11:17 am to Shane4689
Fill your pot with enough water/stock and start it boiling. once its boiling spoon in the roux until you get the consistency you like then simmer for awhile before adding anything else. This is the easy way to do it. If you plan on making a roux I would make one with 5-6 cups of flour and use what you need and save the rest.
Posted on 12/13/19 at 1:17 pm to saintsfan1977
Stir more often than usual. Heavy stuff will drop and the thin wall will cause it to quickly burn.
Posted on 12/13/19 at 1:27 pm to Shane4689
Like a crab boiling pot. You can do it. The burner had more to with it than anything, a jet burner ain't going to cut it.
Posted on 12/13/19 at 1:41 pm to Shane4689
How much do you think you need to make to have to use a boiling pot?
You can make as little as 4 gallons for a crew that small. With rice and I'd advise some potato salad for those that like it with their gumbo, and a little bread/crackers, you'll have more than enough.
You can make as little as 4 gallons for a crew that small. With rice and I'd advise some potato salad for those that like it with their gumbo, and a little bread/crackers, you'll have more than enough.
Posted on 12/13/19 at 9:59 pm to Shane4689
quote:
Tips for Cooking a gumbo in a boiling pot?
Don't
Posted on 12/14/19 at 5:34 am to Shane4689
For 30 people you shouldn't need more than about 3-3 and a half gallons of gumbo. Heck, yesterday I cooked 6 gals. on my stove top indoors. Ended up with a 24 qt. stainless pot filled to the top. Actually I need to add some liquid to it so it'll probably end up being between 7 and 8 gals.
This post was edited on 12/14/19 at 5:59 am
Posted on 12/14/19 at 7:29 am to Shane4689
I’ve cooked in my 80qt pot several times. 3 jars of roux, 10lbs of chicken, 10lbs of smoked sausage, 10lbs of fresh sausage, and 5lbs of Tasso will feed 50.
Posted on 12/15/19 at 11:38 am to bakersman
If you have a large enough cast iron skillet, put that down first and then put your boiling pot on that. That will help minimize the scorching risk.
My brother once used this trick to cook jambalaya in a crawfish pot. Tricky, but it can be done.
My brother once used this trick to cook jambalaya in a crawfish pot. Tricky, but it can be done.
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