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 Roux can range in color from white to brown to black, depending on how long itâs cooked. 2  The darker the color of the roux, the deeper the flavor. 3  Cajun gumbos tend to use very dark roux, usually made with oil or pork fat, whereas Creole gumbos might favor the more delicate flavor of a light roux made with butter.