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Gumbo a little thin...

Posted on 12/17/16 at 4:19 pm
Posted by Bigryno7
Nashville
Member since Jun 2009
1476 posts
Posted on 12/17/16 at 4:19 pm
My gumbo is a little thinner than I would like, would the best solution be to add more roux? I have a jar of it at my house, however the gumbo is almost done at this point.

Should I boil the roux in a side pot and add it in?
Posted by Ryan3232
Valet driver for TD staff
Member since Dec 2008
26446 posts
Posted on 12/17/16 at 4:22 pm to
add more okra
Posted by Fratigerguy
Member since Jan 2014
4800 posts
Posted on 12/17/16 at 4:28 pm to
If it's just a little thin, any chance you could let it cook a little longer, top off, to reduce down a bit?

For retaining flavor, your best bet is going to be corn starch. Mix it in a separate bowl with water before adding and cook a bit. I'm not a fan of adding roux right before serving.
Posted by Dire Wolf
bawcomville
Member since Sep 2008
37705 posts
Posted on 12/17/16 at 4:28 pm to
Have you put the quinoa in yet?
Posted by Gris Gris
OTIS!NO RULES FOR SAUCES ON STEAK!!
Member since Feb 2008
48212 posts
Posted on 12/17/16 at 4:33 pm to
You can do as suggested and let it simmer a bit uncovered which will reduce the liquid. Another option is to either use some of the jarred roux or make another small roux. Warm the roux and add a little of the simmering gumbo liquid to it, stirring to make somewhat of a slurry. Then, stir that into the gumbo and see if you get the texture you want. You can keep doing it until you get the texture, but if it's only a little thin, it shouldn't take much.
Posted by dsides
Member since Jan 2013
5822 posts
Posted on 12/17/16 at 6:23 pm to
Tomato paste is your huckleberry
Posted by Cajunate
Louisiana
Member since Aug 2012
3360 posts
Posted on 12/17/16 at 6:28 pm to
If you're happy with the flavor adding roux will change that. Adding okra if it's not cooked will be hard and cooking it longer may thin out the thickening roux did for it. I would use corn starch as it is a neutral flavor. Mix it with COLD water and add to your gumbo then bring it to a boil. This is what activates(so to say)the thickening ability of corn starch.
Posted by Sailorjerry
Lafitte
Member since Sep 2013
841 posts
Posted on 12/17/16 at 6:51 pm to
sprinkle some Tonys dry roux and mix it in or add a liitle file'
Posted by Geaux2Hell
BR
Member since Sep 2006
4790 posts
Posted on 12/17/16 at 8:52 pm to
Cook some okra in a skillet for a few minutes to get the slime out. Add that to your gumbo.

Make a cornstarch slurry and mix it with some gumbo in a bowl. Add that to your pot and boil it.

Add a packet of unflavored gelatin to1/2 cup water and let it sit for minutes. Add that to your gumbo and boil for 2-3 minutes
Posted by Honky Lips
Member since Dec 2015
2828 posts
Posted on 12/17/16 at 9:22 pm to
just my $0.02 but i wouldnt do any of these suggestions. if you try to reduce it you will overcook whatever meat is in there. you can add okra but okra takes a very long time to cook and you'll basically be left with chunks of half cooked okra. not to mention okra really only tastes good in a seafood gumbo.

if it tastes good i would just leave it thin. theres nothing wrong with a thin gumbo.
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