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.
1 This may take 30 to 45 minutes; the darker the roux, the better the final gumbo.  When the roux is a dark brown color, quickly add the sausage, onion, green onion tops, green pepper, parsley, and garlic. Cook over low heat until the vegetables are wilted, about 10 minutes, stirring constantly.