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.
Roux (pronounced roo) is simply white wheat flour browned in oil or animal fat. These roux making instructions will show you how to easily prepare it. Roux serves as the base for most gumbo recipes where a rich, deep and hearty flavor and texture is desired. Experienced gumbo cooks will use it as the main thickener and will endeavor to make it as dark as possible. The perfect color will be dark red brown or something close to milk chocolate or darker.