Flush the wound surface and interior as you can with a mild solution. A saline solution made from a small amount of salt diluted in water works well since it mimics your bodyâs internal pH. You can also use mild or diluted soap in water works well or some purified water, then wipe the surface with clean gauze.
Stock to roux ratios in gumbo vary from about 20-1 (soupy) to about 6-1 (stew). Using a 10-1 ratio, I'd say about 6 1/2 cups of flour for the roux. 15 pounds of meat. 4 gallons stock. 5 1/3 pounds rice. That should make about 40 16oz servings.
Gumbo can be made with or without okra or filÃ© powder. The preferred method in the historical New Orleans variation is with a French dark roux. The flavor of the dish has its origins in many cultures. Creole gumbo generally contains shellfish, and a dark roux, filÃ©, or both. Tomatoes are not traditionally found in Creole gumbo, but do appear in New Orleans cuisine. Cajun gumbo is generally based on a dark roux and is made with shellfish or fowl.