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re: Thick vs thin gumbo in relation to area of the state?
Posted on 11/12/14 at 12:24 pm to WHATASHAME
Posted on 11/12/14 at 12:24 pm to WHATASHAME
i like mine midway between really thick and broth thin. But i do love a really dark gumbo. If it's too thick you pick up too much flour taste.
This post was edited on 11/12/14 at 12:25 pm
2
Posted on 11/12/14 at 12:30 pm to BugAC
quote:
But i do love a really dark gumbo. If it's too thick you pick up too much flour taste.
I just wonder how dark people that make thick gumbos or getting their roux. My roux is so dark that if you put enough roux in it to get it thick like a stew all you would taste is the roux.
I assume that everyone knows by thick I am referring to the gumbo broth and not the overall consistency.
Posted on 11/12/14 at 12:32 pm to BugAC
quote:
If it's too thick you pick up too much flour taste.
Not if you use file' or okra to thicken. I use a nice dark roux then use file' to thicken where I want it. I don't cook an okra gumbo but I'll eat it.
I prefer and make thicker by that I mean barely coat the back of a spoon not as thick as a stew.
My wife makes a thin soup like.
My mother's is in between.
I eat all three.
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