No, you're not thinking correctly. ;-)

1.5 pounds is 24 oz which would make it 6 oz per person.

I'll let others answer if it's enough, but in my book it's plenty if it's meat but I might add a bit if it's seafood.

More than enough - rough guide I use is about a quarter pound (4 ounces) per person.

For soups and stews and things like spaghetti and meat balls, I allow lots less meat than I would if serving a steak or hamburger patty.
1 1/2 pounds is lots for 6 people....no need for more.

So I can reduce it to a pound? cool. I still haven't decided which meats I'll use. Probably not seafood as the guest of honor is from a coastal area. (grin!)

I knew I was discombobulated. While I understood that a pound is 16 ounces, I added the half as 4 ounces??! Duh on me!

Thanks y'all

Rob I would not reduce it to one pound.....1 1/2 is enough but not over the top. Leftovers are never a bad thing...but not having enough is.

What time is dinner?

If you will be using chicken, be sure not to include bones as part of the weight. When I make gumbo, it is almost always exclusively seafood, but that's just my preference. Are you using Andouille sausage? I like it but leave it out because DB will not eat pork. I would not reduce the meat to less than 1-1/2 pounds for four people.

Lars

Budgets are persnickety things. I'll aim for 1 1/2, but realize I can skim past if I have to. Dinner is whenever her flight touches down next Thursday. Coming to Nashville?

I would if I could Lars, but seafood is not good here; I wouldn't even try to compete with her Florida seafod (which is what we'd get except frozen/thawed). I miss California! Actually, we both lived in California, this guest and our family. They in Santa Clara and we in Monterey.

Probably in early March on our way back from Florida.....keep the porch light on!

It depends.

All meats shrink after cooked. Shrinkage is dependent on the meat, the cut of meat and the temperature the meat is cooked.

Google "Meat shrinkage"

dcarch

I think I would do maybe 1/4 pound of andouille....unless you like it hotter and 4 chicken thighs.....and don't worry about the weight!...or one big bone in breast, cut into 4 pieces....likely will weigh about 1 3/4 to 2 pounds....but lots less with the bone gone.
Why not shrimp? In the gumbo, surely you won't notice that it's been frozen?
Now I'm hungry and all I have for "quick" is chicken soup....again!!

Heck yea Chase! Did you know early March is my birthday? :)

dcarch, you have me wondering why Jessica isn't jumping onto this thread (you'd have to know her back in her "comment" days). She's been awfully, ahem, well behaved of late.

Linda, that is exactly what I was thinking of doing. Shrimp has really just not been good lately. If I find some of those freshwater prawns, I will add them.

rob333, "----dcarch, you have me wondering why Jessica isn't jumping onto this thread (you'd have to know her back in her "comment" days). She's been awfully, ahem, well behaved of late. "

Why would she have issues with meat topics? She a vegetarian? ( LOL! )

dcarch

I keep a "Meat Chart" in my shopping Price Book so I can figure not only unit price, but also cost per serving I can expect to get out of the cut of meat. A serving of meat is considered 3-ounces. I generally serve 1-1/2-oz. of meat per serving if there is also a meat alternative on the menu (beans, legumes, eggs, "wheat meat", cheese, high-protein grains, etc.).

-Boneless - 4 (3-oz.) servings per pound
-Some bone - 3 (3-oz.) servings per pound
-Much bone - 2 (3-oz.) servings per pound

-Rib Meat - 3/4 - 1-pound per person
-Bone-in - 1/3-1/2-pound per person
-Boneless - 1/4-1/3-pound per person

Chicken, whole: 1-2 servings per pound
Chicken, parts (bone-in): 2-3 servings per pound
Chicken, breasts (boneless): 3-4 servings per pound
Cornish hens: 1-2 servings per pound
Turkey, whole: 12# or less - 1 serving per pound
Turkey, whole: 12# or more - 2 servings per pound
Turkey, parts (bone-in breast): 2-3 servings per pound
Turkey breast (boneless): 3-4 servings per pound

For quick, on-a-budget, math -
$2 per pound or less for boneless
$1 per pound or less for bone-in

-Grainlady

LOL, Rob, I was also wondering where EJ was and how she could pass up such an opportunity.

I'm waffling about whether I'd reduce the meat to 1 pound. I think it would be OK, but for company, I'm like Chase, I'd much rather have leftovers than be left short.
However, I also think that we eat too much meat, serving sizes have gotten crazy big, and as Grainlady mentioned, a serving is SUPPOSED to be 3 ounces. (sigh)

Yes, I'm conflicted. Have a great time, though.

Annie

Oh my goodness, grainlady. Using your "chart" and calculations, an average-weight chicken of 3.5 lbs. would serve 7 people???? Wow - not in MY house, lol. Men alone could easily eat a breast and thigh. No way, Jose.

I agree arlinek.
If it is soup or salad, pasta dish, maybe.
For a main course, than 4 ounces is a minimum & 6 ounces is better.
If you are having steak or BBQ then 8-12 ounces is okay.
You can have a big salad & skip meat course altogether.
Yes, I am a guy.