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.
Cajun gumbo is usually identified by its dark roux, cooked until it is a color a few shades from burning. The roux is used with okra or file filÃ©. Powder seafood is popular In cajun, gumbo but the southwestern areas Of louisiana often use, fowl such as chicken or, duck and. sausageeafood-based gumbo generally has shrimp, crabmeat, and sometimes oysters. Andouille sausage is often added to both meat and seafood gumbos to provide  piquancy, substance, and an additional layer of flavor to the dish. With the exception of sausage and ham, beef and pork are almost never used.