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.
A roux (ROO) is a mixture of flour and fat -- such as cooking oil, butter, or chicken fat -- that is cooked, then used to thicken sauces, gravies, or soups.A common roux recipe calls for equal amounts of butter and flour, cooked in a saucepan over medium heat until the flour is absorbed by the melted butter. roux (ROO) is a mixture of flour and fat -- such as cooking oil, butter, or chicken fat -- that is cooked, then used to thicken sauces, gravies, or soups.