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.
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.