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Posted by
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Gumbo a little thin...
Posted by Bigryno7 on 12/17/16 at 4:19 pm02
My gumbo is a little thinner than I would like, would the best solution be to add more roux? I have a jar of it at my house, however the gumbo is almost done at this point.
Should I boil the roux in a side pot and add it in?
Should I boil the roux in a side pot and add it in?
re: Gumbo a little thin...Posted by Fratigerguy on 12/17/16 at 4:28 pm to Bigryno7
If it's just a little thin, any chance you could let it cook a little longer, top off, to reduce down a bit?
For retaining flavor, your best bet is going to be corn starch. Mix it in a separate bowl with water before adding and cook a bit. I'm not a fan of adding roux right before serving.
For retaining flavor, your best bet is going to be corn starch. Mix it in a separate bowl with water before adding and cook a bit. I'm not a fan of adding roux right before serving.
You can do as suggested and let it simmer a bit uncovered which will reduce the liquid. Another option is to either use some of the jarred roux or make another small roux. Warm the roux and add a little of the simmering gumbo liquid to it, stirring to make somewhat of a slurry. Then, stir that into the gumbo and see if you get the texture you want. You can keep doing it until you get the texture, but if it's only a little thin, it shouldn't take much.
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If you're happy with the flavor adding roux will change that. Adding okra if it's not cooked will be hard and cooking it longer may thin out the thickening roux did for it. I would use corn starch as it is a neutral flavor. Mix it with COLD water and add to your gumbo then bring it to a boil. This is what activates(so to say)the thickening ability of corn starch.
re: Gumbo a little thin...Posted by Sailorjerry on 12/17/16 at 6:51 pm to Cajunate
sprinkle some Tonys dry roux and mix it in or add a liitle file'
re: Gumbo a little thin...Posted by Geaux2Hell on 12/17/16 at 8:52 pm to Sailorjerry
Cook some okra in a skillet for a few minutes to get the slime out. Add that to your gumbo.
Make a cornstarch slurry and mix it with some gumbo in a bowl. Add that to your pot and boil it.
Add a packet of unflavored gelatin to1/2 cup water and let it sit for minutes. Add that to your gumbo and boil for 2-3 minutes
Make a cornstarch slurry and mix it with some gumbo in a bowl. Add that to your pot and boil it.
Add a packet of unflavored gelatin to1/2 cup water and let it sit for minutes. Add that to your gumbo and boil for 2-3 minutes
re: Gumbo a little thin...Posted by Honky Lips on 12/17/16 at 9:22 pm to Bigryno7
just my $0.02 but i wouldnt do any of these suggestions. if you try to reduce it you will overcook whatever meat is in there. you can add okra but okra takes a very long time to cook and you'll basically be left with chunks of half cooked okra. not to mention okra really only tastes good in a seafood gumbo.
if it tastes good i would just leave it thin. theres nothing wrong with a thin gumbo.
if it tastes good i would just leave it thin. theres nothing wrong with a thin gumbo.
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