In search of advice on how to thicken up my gumbo

So you want more of a chicken and sausage stew??? Just put less liquid in the roux and the finished product will be thicker.

Eta : or you can just simmer the crap out of it to evaporate more water out.

More roux. I only do 1 to 1 oil to flower in my roux though. Then just add it until I like the consistency.

Now I want gumbo and potato salad.

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I cook my roux for close to an hour. Switching the proportions will reduce that time I assume?

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No. The longer you cook it the darker it gets.

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My gumbo has great flavor. Just not the consistency I'm shooting for. Changing the roux won't have a big impact on the flavor will it?

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No. The longer you cook it the darker it gets. The more you add the thicker it gets.

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Switching the proportions will reduce that time I assume?

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No. It will still take the same amount of time to brown flour.

I would suggest "more roux" as well. However, if you like your taste, this doesnt mean change your ratio. Just add more roux at your current ratio and keep your stock the same.

So if you currnetly use 1 cup flour:1cup oil with 6 cups of stock, try 1.5 flour:1.5oil with 6 cups of stock and see what you think

You're using too much oil as others have suggested. You can even use 1.5 cups flour to 1 cup oil if you want, but don't go over 1:1 ratio. Obviously, more roux will thicken it. Less liquid will thicken it. Darker roux is a thinner, but if like a dark roux, then just make more of it.

It will have more of a roux flavor if you use more roux, but that's not a bad thing. If you need more meat flavor, add more of it.

If you're simmering your sausage for 2 hours, you're doing it too long. It only needs about 30 minutes.

ETA: Disclosure: I'm not a thick muddy gumbo fan. Maybe Bayou Blitz will help you. He likes his thick.

I'm usually making at least about 5 gallons at a time, so I make a lot of roux and I usually make a little more than I think I'll need. I don't measure much when making gumbo. I just do it, but a good rule of thumb is 1/2 cup each flour and oil to every 7 to 10 cups of liquid. Use 7 cups for thicker gumbo and 10 for thinner, but with some body.

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I have two basic recipes.

Both have 1 cup flour to 1 cup oil

One I use 5 cups of stock and comes out very thick and rich

The other I use 8 cups of stock and comes out thinner and takes on more of the flavor of the meat and stock

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I did a survey of many, many gumbo recipes in my large collection of Louisiana cookbooks. I have never seen one that was as thick as 1 cup of roux to only 5 cups of stock. The range I saw was from 6-1 up to 20-1. I like mine at about 7-1.

As a side note, a cup of flour and a cup of oil only make 1 1/3 cups of roux with some oil left over. If you use more oil than that, it makes it easier to cook the roux, but you'll really need to get rid of the extra grease from the finished gumbo.

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I did a survey of many, many gumbo recipes in my large collection of Louisiana cookbooks. I have never seen one that was as thick as 1 cup of roux to only 5 cups of stock.

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Like I said, it is very thick and rich My MawMaw and Dad love it, but some are completely turned away

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I like mine at about 7-1.

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My go to is 8 to 1