gal
- Water
- Serves
- Pot
Ingredients
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How to cook
Also on the sheet
No amounts given on the sheet.
Pot sizes are estimates. The meat, vegetables and roux add about ¾ as much again as the water, and the batch is sized to fill the pot about 80% so it can simmer without boiling over. The water comes to a bit under half the pot. 1 gallon = 4 quarts. The gallon buttons are common cast iron jambalaya and stew pot sizes; quarts are for kitchen stockpots.
Servings follow the sheet: 12 gal of water makes 150 servings (12½ per gallon). Flour: 4 cups = 1 lb. Oil: 16 cups = 1 gal. Amounts are rounded to the nearest ¼ (or ⅓ for cups and packs). Produce counts assume a large onion is about ¾ lb and a large bell pepper about ½ lb.