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.
Cooked at 300 degrees F. for three to five minutes, this recipe will thicken the following: 1  6 cups stock to a thick brown sauce consistency. 2  8 cups stock to a thick gumbo consistency. 3  10 cups stock to a perfect Louisiana gumbo consistency.  12 cups stock to a light gumbo consistency.