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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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