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Thick vs thin gumbo in relation to area of the state?
Posted on 11/12/14 at 12:14 pm
Posted on 11/12/14 at 12:14 pm
Just curious. I notice that a lot of posters here prefer a very thick gumbo with an almost stew like consistency and was wondering if this is a regional thing. I was raised in Southwest La and grew up with most of my family and friends making thinner gumbos with very dark rouxs. I have also lived in the Acadiania area and around the Morgan city area and seemed to see mainly thinner gumbos as well. Gumbos I have had from New Orleans and Baton Rouge people were usually much thicker. Has anyone else noticed this trend? Where are you from and do you and your family usually do a thinner (closer to a soup) or thicker (closer to a stew) gumbo?
16
Posted on 11/12/14 at 12:15 pm to mouton
I've had more thin gumbo west of the basin for sure
From this area and I prefer thicker but not as thick as a stew
From this area and I prefer thicker but not as thick as a stew
This post was edited on 11/12/14 at 12:16 pm
Posted on 11/12/14 at 12:16 pm to mouton
I'm with you
Posted on 11/12/14 at 12:17 pm to mouton
I grew up in the BR area and my mom's gumbo was always pretty thick. A friend that grew up in Thibodaux likes her gumbo super thin.
Posted on 11/12/14 at 12:17 pm to mouton
I'm from west of basin and like mine thick
Posted on 11/12/14 at 12:17 pm to mouton
Thick gumbo plz
-raised in Lafayette
-raised in Lafayette
Posted on 11/12/14 at 12:18 pm to mouton
For me it's a matter of preference at the time for thickness. I do prefer a darker gumbo with duck and squirrel. 
Posted on 11/12/14 at 12:47 pm to mouton
I think it's a personal preference, opposed to regional. Thick gumbo can be hard on the stomach and difficult to digest.. Personally, I prefer thick. I'm from Acadiana.
Posted on 11/12/14 at 1:04 pm to mouton
First had gumbo when I was growing up in Lafayette. I do not enjoy thick gumbo. I like it on the thin side, but with a little body to it. My seafood gumbo is always thinner than the poultry gumbo. Thick seafood gumbo is a turnoff.
Posted on 11/12/14 at 1:06 pm to mouton
Mine is thinner than a chowder and thicer than a soup. That's how I like it.
This post was edited on 11/12/14 at 1:37 pm
Posted on 11/12/14 at 1:07 pm to mouton
A gumbo needs okra. Needs to be dark. Needs that consistency.
Posted on 11/12/14 at 2:09 pm to mouton
quote:
I was raised in Southwest La and grew up with most of my family and friends making thinner gumbos with very dark rouxs
10 miles east of Orange perhaps???
Posted on 11/12/14 at 2:26 pm to mouton
Evangeline parish checkin in....
I like to make my gumbo with a hen, it gives a rich flavor but the gumbo itself isn't really what you would consider thick. Seafood gumbo is a little thicker than hen & sausage. Like another poster, I find "thick" gumbos to be more of the restaurant or "cookbook" variety.
I like to make my gumbo with a hen, it gives a rich flavor but the gumbo itself isn't really what you would consider thick. Seafood gumbo is a little thicker than hen & sausage. Like another poster, I find "thick" gumbos to be more of the restaurant or "cookbook" variety.
Posted on 11/14/14 at 8:05 am to mouton
I grew up in SW LA and I always found the roux to be thin. Didn't realize how thin until you moved away and started making my own. I much prefers the way I make gumbo now with a thicker roux. When I go home for the holidays and relative is making gumbo, I always find it to be such a let down. I think it's also because they usually don't season it worth a shite.
There is one distinct thing I do kinda like about SW LA gumbo. Almost everyone uses Rabadeaux's sausage. That stuff has a very unique super smokey flavor. That, and the way they make potato salad. Everyone this side of the state puts sweet relish in theirs. Terrible
There is one distinct thing I do kinda like about SW LA gumbo. Almost everyone uses Rabadeaux's sausage. That stuff has a very unique super smokey flavor. That, and the way they make potato salad. Everyone this side of the state puts sweet relish in theirs. Terrible
Posted on 11/14/14 at 1:28 pm to mouton
Always thin. Vacherie
Posted on 11/14/14 at 4:38 pm to mouton
I like my gumbo to be thin and dark. Good roux with a smokey andouille taste if it meat gumbo. Same with seafood minus the andouille. I like boiled eggs in my meat gumbos too. 
Posted on 11/14/14 at 8:01 pm to mouton
My Mama is from Mobile AL and makes the best seafood gumbo I've had. It is thin and has okra and tomatoes in it. Piss on you coon-asses.
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