Quadrupling a recipe that has a roux

9 years ago

I am having a huge gathering soon, and I want to make Emeril's gumbo recipe. It's a great recipe and I've made it before; but I've never quadrupled it, which is what I'll have to do for this event. Here's the recipe:

http://www.foodnetwork.com/recipes/emeril-lagasse/chicken-and-smoked-sausage-gumbo-with-white-rice-recipe.html#communityReviews

My question is: I've heard that some recipes don't double or triple in a simple mathematical way, meaning that you can't just increase all the amounts in the same proportions. Would that apply here? The recipe starts with the roux, so if there is a mistake from quadrupling I figure it will happen at that very beginning stage. I wish I could ask Emeril himself because I'm sure they make this in large amounts for restaurants. Any thoughts? Are there any actual chefs that would know? I'm just a home cook that cooks a LOT.

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plllog

9 years ago

Huge is right! How big is your pot? 9 cups of chicken stock plus all the food.

I think you'd be better off doubling the recipe and making it twice than trying to make it work out with more. Remember the geometry of your pot will have some effect.

Generally, with doubling one is wary of salt and strong seasonings. Also, you might need less stock for double.

As to the roux, I don't generally measure, so can't really answer, but one makes a small roux for a small pot and a large roux for a large pot. I think your best bet would be to make the quadruple, especially if you're taking it to a good dark brown. That isn't something you want to do again in a rush. If you think it's too much, you can set some aside and see how it goes. Either add in later, if it needs it, or keep it in the fridge for a few days.

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Comments (7)

sleevendog (5a NY 6aNYC NL CA)
9 years ago
Our experience, make two doubles. Made it for a large crowd just a few times and felt more comfortable with making two dark nutty roux's. Adding stock at the right time to thin, then another roux. Combine the two and chill/fridge.

So much prep/chopping...organize the steps, then combine when the final combinations come together. No mater the size of the final pot you'll have more control (and flavor), with initial smaller amounts to deal with. The first steps are key to a good gumbo. A bit extra time but worth it.
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suzyqtexas
9 years ago
I agree with sleevendog, but I would use Alton Brown's oven method for making the roux

Preheat the oven to 350 degrees F.
Place the vegetable oil and flour into a 5 to 6-quart cast iron Dutch oven and whisk together to combine. Place on the middle shelf of the oven, uncovered, and bake for 1 1/2 hours, whisking 2 to 3 times throughout the cooking process.
lindac92
9 years ago
I do a lot of cooking for 100 or so, multiplying out recipes....and some recipes need special considerations. For example I just made a recipe for a soup that starts with a butter and flour roux....times 10...ultimately making 2 1/2 gallons.
I did it in 2 batches, because dealing with that amount of butter and flour and whisking without getting lumps was daunting!
I would also suggest 2 batches.....unless you have a huge soup pot that will hold it all. If your pot isn't large enough, you will end up steaming the sausage instead of browning and may find that the bottom scorches while the top is barely cooking
As for measurements of salt and seasonings....not an issue....just double or quadruple or multiply times 10.....
Good luck with this! Hope you have a strong stirring arm!
User
Original Author
9 years ago
I never heard of making a roux in the oven. I always do it on the stove top. But maybe I'll try that. Seems like a long time in the oven though.

Thanks for all the advice. I do have a huge cast iron Dutch oven. It's 9 quarts, but I'll probably do it in 2 batches anyway. Thanks!
Abbey Stamp
6 years ago
I'm so glad I stumbled on your post! I'm trying to x8 (octuple?) the same recipe this weekend. I've been researching roux:liquid ratios and my mind is both confused and blown. How did quadrupling the recipe go!?!
Louiseab
6 years ago
last modified: 6 years ago
I would be very tempted to do the Alton Brown recipe for the roux. I actually have made it in the microwave with good results, but the oven method sounds better.

Quadrupling a recipe that has a roux

plllog

Comments (7)

sleevendog (5a NY 6aNYC NL CA)

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Quadrupling a recipe that has a roux

plllog

Comments (7)

sleevendog (5a NY 6aNYC NL CA)

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lindac92

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