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Started By
Message
Thickening gumbo
Posted on 12/27/09 at 12:16 pm
Posted on 12/27/09 at 12:16 pm
My mom has decided to cook gumbo today, but is using the disgusting store bought roux. Now she is asking how to thicken it up, anyone got any suggestions?
7
Posted on 12/27/09 at 12:20 pm to burgeman
a slurry made of corn starch and water mixed into pot of gumbo then heated to a boil
file' added at service
smother some okra and onions in a skillet and add to gumbo
file' added at service
smother some okra and onions in a skillet and add to gumbo
Posted on 12/27/09 at 12:26 pm to Tigerpaw123
I don't think gumbo needs to be that thick, I certainly would not add cornstarch, with all due respect to Tigerpaw, okra will get it as thick as it needs to be. Some of the best gumbos I've ever had had a dark, but brothy base. It's all in the seasoning and fresh ingredients. Make sure to use the shrimp shells for stock and crush the thyme leaves between your fingers, I'm sure it will be good.
This post was edited on 12/27/09 at 12:27 pm
Posted on 12/27/09 at 12:45 pm to burgeman
add file' during the last thirty minutes of cooking and stir in good so it doesnt lump. This will thicken it up nicely.
Posted on 12/27/09 at 9:44 pm to andouille
quote:
I don't think gumbo needs to be that thick, I certainly would not add cornstarch, with all due respect to Tigerpaw, okra will get it as thick as it needs to be. Some of the best gumbos I've ever had had a dark, but brothy base. It's all in the seasoning and fresh ingredients. Make sure to use the shrimp shells for stock and crush the thyme leaves between your fingers, I'm sure it will be good.
+10000
I do not like thick gumbo. It doesn't have to be thick. Too much thickness ruins the flavors for me. I don't know where all this thick gumbo business even came from. It should have some body, but it should not be a stew.
If she wants it thicker, go buy another jar of that roux she used, but please don't use cornstarch to thicken gumbo.
Posted on 12/28/09 at 11:04 am to burgeman
Should have used a real roux from the beginning and she wouldn't have had these problems.
Posted on 12/28/09 at 11:28 am to AbsolutTiger
quote:
Should have used a real roux from the beginning and she wouldn't have had these problems.
does roux in a jar thicken different than 'real roux?'
Posted on 12/28/09 at 11:33 am to burgeman
quote:
but is using the disgusting store bought roux
Where did she buy this roux? I use the gumbo mix from Bailey's in LaPlace regularly, and it's not bad. ...as long as it doesn't have bugs in it.
Posted on 12/28/09 at 11:37 am to AreJay
quote:I use roux and a jor all the time. If I am making gumbo for dinner on a weeknight, I have no time to make roux.
does roux in a jar thicken different than 'real roux?'
Posted on 12/28/09 at 11:59 am to alajones
it takes about ten minutes to make a roux. Come on.
Posted on 12/28/09 at 12:06 pm to Lexo
quote:
I use the gumbo mix from Bailey's in LaPlace regularly, and it's not bad. ...as long as it doesn't have bugs in it.
Really?
Posted on 12/28/09 at 12:06 pm to TigerSpy
quote:
it takes about ten minutes to make a roux. Come on.
i sure hope there is sarcasim in this statement
Posted on 12/28/09 at 12:12 pm to bossflossjr
quote:Cup of oil and a cup+ of flour + hot black iron + 10 to 12 minutes = dark chocolate roux over here. Larger rouxs take a few miutes more ...up to 17 minutes for 3 cups x 2. You just need the correct utensil to stir with...something that yields alot of surface contact.
bossflossjr
This post was edited on 12/28/09 at 12:17 pm
Posted on 12/28/09 at 12:28 pm to andouille
quote:
okra will get it as thick as it needs to be.
+1
Posted on 12/28/09 at 7:33 pm to burgeman
Add more roux. I like mine thick and I like the roux in a jar.
Posted on 12/28/09 at 10:59 pm to burgeman
quote:
it takes about ten minutes to make a roux. Come on.
It actually takes about 2 minutes to make any roux any color. Just need to know the secret method.
Posted on 12/28/09 at 11:09 pm to Geauxtiga
quote:
I like the roux in a jar.
Me too. Kary's roux is great IMO.
Posted on 12/29/09 at 7:32 am to Kim Jong Ir
If you want it thicker, add more roux. But only add a little at a time (can't take it back).
1 can of cream of mushroom will also help make it a little, just a little, less soupy. But the roux is more effective. File too of course, but again, you don't want to add too much file.
1 can of cream of mushroom will also help make it a little, just a little, less soupy. But the roux is more effective. File too of course, but again, you don't want to add too much file.
Posted on 12/29/09 at 8:11 am to ByDaBook
I can think of nothing more abhorrent than cream of mushroom soup in a gumbo. 
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