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re: Thick vs thin gumbo in relation to area of the state?
Posted on 11/12/14 at 1:10 pm to hungryone
Posted on 11/12/14 at 1:10 pm to hungryone
quote:
Thicker gumbos are often urban and/or restaurant gumbos, or made by people who learned to cook gumbo from some chef's cookbook.
I have noticed this also.
0
Posted on 11/12/14 at 1:12 pm to Gris Gris
quote:
My seafood gumbo is always thinner than the poultry gumbo.
This is my preference
Posted on 11/12/14 at 1:21 pm to mouton
quote:
I just wonder how dark people that make thick gumbos or getting their roux. My roux is so dark that if you put enough roux in it to get it thick like a stew all you would taste is the roux.
I use file to thicken
Posted on 11/12/14 at 1:26 pm to yellowfin
I can understand it being thick due to file or cooking down okra but you see lots of stew like gumbos without either.
Posted on 11/12/14 at 1:29 pm to mouton
Definitely. Too thick and the other flavors in the gumbo are overpowered, particularly in seafood gumbos, in my opinion.
Posted on 11/12/14 at 1:38 pm to Gris Gris
My mom and bother make it REALLY thin, and I like it think almost like a stew. My brother likes i
I think it is a person to person thing.
I think it is a person to person thing.
Posted on 11/12/14 at 1:42 pm to CoachChappy
I'm not too picky when it comes to gumbo as long as the flavors are there.
Posted on 11/12/14 at 1:52 pm to Gris Gris
Definitely on the thicker side for me. Southeast La. A pic of mine...
Posted on 11/12/14 at 2:09 pm to mouton
quote:
I was raised in Southwest La and grew up with most of my family and friends making thinner gumbos with very dark rouxs
10 miles east of Orange perhaps???
Posted on 11/12/14 at 2:18 pm to COTiger
Cameron parish.
Posted on 11/12/14 at 2:26 pm to mouton
Evangeline parish checkin in....
I like to make my gumbo with a hen, it gives a rich flavor but the gumbo itself isn't really what you would consider thick. Seafood gumbo is a little thicker than hen & sausage. Like another poster, I find "thick" gumbos to be more of the restaurant or "cookbook" variety.
I like to make my gumbo with a hen, it gives a rich flavor but the gumbo itself isn't really what you would consider thick. Seafood gumbo is a little thicker than hen & sausage. Like another poster, I find "thick" gumbos to be more of the restaurant or "cookbook" variety.
Posted on 11/12/14 at 2:30 pm to mouton
One of the reasons I like Downtown Don's Laffy's seafood/shrimp gumbo is because it's not thick and the seafood is added to order. The seafood flavor is prevalent and a little file' is the perfect addition along with fresh cut green onions. It's terrifc. First place I recall having gumbo in my life.
Posted on 11/12/14 at 2:45 pm to mouton
Thicker for the chicken and sausage, guinea, goose or duck.. Thinner for seafood.
I think cajuns are accustomed to thick stews and broths and tend to have a thicker gumbo.
And downtown Don's is fabulous. Always has been. Best crawfish bisque ever.
I think cajuns are accustomed to thick stews and broths and tend to have a thicker gumbo.
And downtown Don's is fabulous. Always has been. Best crawfish bisque ever.
This post was edited on 11/12/14 at 2:50 pm
Posted on 11/12/14 at 2:58 pm to mouton
quote:
Cameron parish.
Got you. I asked because a family of Mouton's were our neighbors and the father was my baseball coach. His daughter became a famous singer. Married name Ball.
By chance, you're not in Hackberry are you? An old HS buddy of mine lives there.
Posted on 11/12/14 at 3:23 pm to COTiger
Grew up in Big Lake and Lake Charles.
Posted on 11/12/14 at 3:25 pm to Gris Gris
quote:
I do not enjoy thick gumbo.
You can keep your runny gumbo. Gumbo and red beans and rice lead themselves to be a thicker dish, than a soup.
quote:
First place I recall having gumbo in my life.
Were the 1800's nice?
Did you see my thread on microwave roux a few days ago?
Posted on 11/12/14 at 3:25 pm to bdevill
quote:
And downtown Don's is fabulous. Always has been. Best crawfish bisque ever.
Love the bisque, too. They sell it frozen and I buy it!
Posted on 11/12/14 at 3:27 pm to mouton
Thanks. And back to the thread topic, with this cold, cold weather, I'm going to make a gumbo and will use some things I've picked up from this thread.
Posted on 11/12/14 at 3:29 pm to COTiger
Thick or thin? 
Posted on 11/12/14 at 3:37 pm to bdevill
quote:
I think cajuns are accustomed to thick stews and broths and tend to have a thicker gumbo.
not terrebonne/lafourche. thin gumbo.....thick is a stew.
same thing for red beans and rice. we like to eat ours with a spoon, not a fork and knife.
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