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 Season with salt and cayenne pepper. 2  Stir in the smoked sausage and bay leaves, and continue to stir for 3 to 4 minutes. 3  Pour in the turkey stock and stir until the stock and roux mixture are well combined. 4  Bring the gumbo to a boil, then reduce heat to medium-low. 5  Cook, uncovered, stirring occasionally, for 1 hour.