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re: Gumbo: How do I thicken it up?
Posted on 12/3/13 at 2:03 pm to Gris Gris
Posted on 12/3/13 at 2:03 pm to Gris Gris
Birmingham is a lot better since Alabama lost. 
You have to let that slurry cook in gumbo. Just a thought. My gumbo is never thin. Maybe that's because my roux is almost a paste.
Things going good though. I took second in a chili cookoff at work. Some people didn't vote for mine because it didn't have beans. Alabama hicks.
You have to let that slurry cook in gumbo. Just a thought. My gumbo is never thin. Maybe that's because my roux is almost a paste.
Things going good though. I took second in a chili cookoff at work. Some people didn't vote for mine because it didn't have beans. Alabama hicks.
2
Posted on 12/3/13 at 2:42 pm to BayouBlitz
quote:
Maybe that's because my roux is almost a paste.
I dont think that has much to do with it. It is thicker based on how much roux you use and how dark you get your roux. Lighter roux results in a thicker gumbo.
Posted on 12/3/13 at 4:22 pm to BayouBlitz
quote:
Birmingham is a lot better since Alabama lost.
I'm still celebrating that. It soothes me. quote:
You have to let that slurry cook in gumbo. Just a thought.
Don't do it. Flour in gumbo should be browned. That's the point.
quote:
My gumbo is never thin. Maybe that's because my roux is almost a paste.
To each his own. I can't stand muddy gumbo. Mine isn't runny. It's got body, but it's not a stew. You're making some kind of overfloured muddy stew with tomatoes. I forgot. Do you muddy it up more with okra, too?
quote:
Things going good though.
Glad to hear it.
quote:
I took second in a chili cookoff at work. Some people didn't vote for mine because it didn't have beans. Alabama hicks.
They know nothing. I'm surprised there were enough Bamaites with taste to get you to second place!
Nice to see you!
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