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Started By
Message
Gumbo a little thin...
Posted on 12/17/16 at 4:19 pm
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?
Should I boil the roux in a side pot and add it in?
6
Posted on 12/17/16 at 4:22 pm to Bigryno7
add more okra
Posted on 12/17/16 at 4:28 pm to Bigryno7
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.
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 on 12/17/16 at 4:28 pm to Ryan3232
Have you put the quinoa in yet?
Posted on 12/17/16 at 4:33 pm to Bigryno7
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 on 12/17/16 at 6:23 pm to Bigryno7
Tomato paste is your huckleberry
Posted on 12/17/16 at 6:28 pm to Bigryno7
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 on 12/17/16 at 6:51 pm to Cajunate
sprinkle some Tonys dry roux and mix it in or add a liitle file'
Posted on 12/17/16 at 8:52 pm to Sailorjerry
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
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 on 12/17/16 at 9:22 pm to Bigryno7
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.
if it tastes good i would just leave it thin. theres nothing wrong with a thin gumbo.
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