5 Gallon Party Gumbo — Robller Vineyard (2024)

FAQs

How much roux for 5 gallons of gumbo? ›

Five Gallon Gumbo - Cooking Louisiana. This is a chicken & sausage gumbo that will feed at least 30 people.

Thou Shalt Always Use a Bowl. If you use a plate, it is not gumbo it is rice and gravy! Thou Shalt Only Use a Wooden Spoon. There is only one kind of spoon that can enter a gumbo pot and that is a wooden one.

Once the roux is made all you need to do is let the gumbo simmer for a few hours. I let mine cook low and slow all day long. The longer it cooks, the better the flavor.

Yes, you could increase the quantity of roux even more to thicken the gumbo further, but the toasted flavor and fat can really start to weigh the gumbo down if you get too roux-heavy. So you still need a way to push the liquid in the gumbo to a more spoon-coating texture. Enter okra and filé powder.

A roux is a sauce built on a simple ratio of 1 part butter to 1 part flour. You start by melting butter, then add in flour, and cook the mixture over low heat until it's thick and lump-free.

Great gumbo starts with roux, a flavorful thickening agent made from equal parts fat and flour. Once the roux is a deep golden color, add diced veggies and sausage to the mix. Then, incorporate beef bouillon, hot sauce, tomatoes, and seasonings to intensify the flavor.

The "holy trinity" in Cajun cuisine and Louisiana Creole cuisine is the base for several dishes in the regional cuisines of Louisiana and consists of onions, bell peppers and celery. The preparation of Cajun/Creole dishes such as crawfish étouffée, gumbo, and jambalaya all start from this base.

Turns out, your preference for tomatoes in gumbo comes down to whether you learned your skills from a Cajun cook or a Creole cook. (Learn about the difference here.) Cajun gumbo does not include tomatoes in the base, but Creole gumbo (typically shellfish or seafood gumbo) does call for tomatoes.

Gumbo is much denser than a simple soup; the broth has a thick, almost viscous consistency. And that characteristic is most commonly created by making a roux, cooking flour and oil together until they thicken and darken. Otherwise, gumbo can be thickened with file, which is just powdered dried sassafras leaves.

When to add raw shrimp to gumbo? ›

Bring the gumbo to a boil over medium-high heat, then cover and reduce the heat to low. Cook for one hour. Add the shrimp and okra to the pot, then cover and cook for an additional 30 minutes, until the okra is softened and no longer stringy.

"The long cooking time adds time for flavors to develop and ensures a burst of flavor," says Biffar.

To thicken one gallon of liquid use 12 ounces of roux, but you can use up to a pound if you want it to be very thick. *There is a such thing as a dry roux, which calls for you to toast the flour before using it. This type of roux is common in Creole and Cajun recipes.

I use 1 lb of roux (8oz butter/8 oz flour) to one gallon for medium consistency. Add more liquid if it is too thick, if too thin cook up a little bit more roux and add till desired consistency.

Yield: Use 3 ounces roux per 4 cups liquid for a light sauce, 4 ounces for a medium-thick sauce, and 6 ounces for a thick sauce.