Thickening gumbo | TigerDroppings.com

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burgeman
Southeastern LA Fan
Member since Jun 2008
5802 posts

Thickening gumbo


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?






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Tigerpaw123
USA Fan
Louisiana
Member since Mar 2007
9173 posts

re: Thickening gumbo


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






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andouille
LSU Fan
A table near a waiter.
Member since Dec 2004
7338 posts

re: Thickening gumbo


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 at 12:27 pm


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Martini
LSU Fan
Baton Rouge
Member since Mar 2005
27867 posts

re: Thickening gumbo


add file' during the last thirty minutes of cooking and stir in good so it doesnt lump. This will thicken it up nicely.





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AreJay
Member since Aug 2005
4140 posts

re: Thickening gumbo


keep simmering it





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Gris Gris
LSU Fan
GRIS GRIS MARIE, REST IN PEACE CIT!
Member since Feb 2008
24818 posts

re: Thickening gumbo


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.






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AbsolutTiger
LSU Fan
Baton Rouge
Member since Sep 2006
4368 posts
 Online 

re: Thickening gumbo


Should have used a real roux from the beginning and she wouldn't have had these problems.





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AreJay
Member since Aug 2005
4140 posts

re: Thickening gumbo


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?'






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Lexo
Southeastern LA Fan
LaPlace
Member since May 2008
3436 posts

re: Thickening gumbo


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.






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alajones
LSU Fan
Hell
Member since Oct 2005
21955 posts

re: Thickening gumbo


quote:

does roux in a jar thicken different than 'real roux?'
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.






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TigerSpy
LSU Fan
Baton Rouge
Member since Sep 2006
9820 posts

re: Thickening gumbo


it takes about ten minutes to make a roux. Come on.





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LloydChristmas
LSU Fan
in a van down by the river
Member since Nov 2009
2516 posts

re: Thickening gumbo


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?






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bossflossjr
LSU Fan
The Great State of Louisiana
Member since Sep 2005
8579 posts

re: Thickening gumbo


quote:

it takes about ten minutes to make a roux. Come on.


i sure hope there is sarcasim in this statement






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OTIS2
LSU Fan
NoLA
Member since Jul 2008
26285 posts

re: Thickening gumbo


quote:

bossflossjr
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.



This post was edited on 12/28 at 12:17 pm


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MSMHater
LSU Fan
Houston
Member since Oct 2008
11854 posts

re: Thickening gumbo


quote:

okra will get it as thick as it needs to be.

+1






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Geauxtiga
NC-Wilmington Fan
No man's land
Member since Jan 2008
27506 posts

re: Thickening gumbo


Add more roux. I like mine thick and I like the roux in a jar.





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pooponsaban
LSU Fan
Baton Rouge
Member since Feb 2008
13103 posts

re: Thickening gumbo


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.






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Kim Jong Ir
LSU Fan
Baton Rouge
Member since Jan 2008
26581 posts

re: Thickening gumbo


quote:

I like the roux in a jar.



Me too. Kary's roux is great IMO.






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ByDaBook
LSU Fan
Laffayette
Member since Dec 2009
98 posts

re: Thickening gumbo


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.







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TigerSpy
LSU Fan
Baton Rouge
Member since Sep 2006
9820 posts

re: Thickening gumbo


I can think of nothing more abhorrent than cream of mushroom soup in a gumbo.





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