Gumbo: How do I thicken it up?

Get a large pyrex mixing bowl and mix 1 part flour, 1 part oil then microwave on high. After it starts bubbling whisk it every minute until it gets brown. Spoon in small amount to your gumbo. Be careful. It's volatile.

slurry of cornstarch and broth from the gumbo. I'll let yall know how it come out!

Thanks!

Put file' in it and stir well so as not to lump.

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Message Posted by Trout Bandit Instant roux from the grocery.

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I keep a jar of the powder roux in my pantry just in case I ever need to thicken up a gumbo a little.

More roux used in the beginning= Thicker Gumbo. For next time you cook one

instant roux, or potato flakes

File powder

Adds good flavor, too

Just turn up the heat and cook off some of the liquid. Or learn to like thinner gumbo...most restaurant gumbos are way too thick for me. Homestyle gumbos in my corner of LA are mostly thin and souplike, not gravyish.

I'm also in the thinner gumbo group. I like it to have some body, but not like a gravy or stew. In fact, my gravies are not thick either. I don't like things to be "muddy" in texture. I like it just this side of not being translucent.

I would not add a slurry of raw flour or potato flakes. I'd make another roux or add some from a jarred roux if necessary. I always make extra roux because I make mine very dark which results in a thinner gumbo.

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Just turn up the heat and cook off some of the liquid. Or learn to like thinner gumbo...most restaurant gumbos are way too thick for me. Homestyle gumbos in my corner of LA are mostly thin and souplike, not gravyish.

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I like a very thin gumbo as well. Usually a thick gumbo comes from a lighter roux.