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Started By
Message
How do I get my gumbo more soupy and less thick?
Posted on 11/15/22 at 4:27 pm
Posted on 11/15/22 at 4:27 pm
Ingredients below when roux and stock are combined -
Roux
— one cup flour
— 3/4 cup oil
— Holy trinity
Chicken stock, 32 oz
I’ve cooked like maybe 10 gumbos in my life and only like two have resembled an actual soup with a broth like liquid. All the others, including my most recent, becomes very thick and unappealing in terms of viscosity.
The taste is pretty good, imo, but no matter what I do this keeps happening.
I’ve tried adding more stock once I see this happening and it never does anything to change the consistency once it gets this way.
Any help is appreciated.
Roux
— one cup flour
— 3/4 cup oil
— Holy trinity
Chicken stock, 32 oz
I’ve cooked like maybe 10 gumbos in my life and only like two have resembled an actual soup with a broth like liquid. All the others, including my most recent, becomes very thick and unappealing in terms of viscosity.
The taste is pretty good, imo, but no matter what I do this keeps happening.
I’ve tried adding more stock once I see this happening and it never does anything to change the consistency once it gets this way.
Any help is appreciated.
23
Posted on 11/15/22 at 4:30 pm to McCaigBro69
you want to turn your gumbo into a soup?
why?
Edit: I would try another 16-32 oz of stock. if you added stock and it didn't thin out, you didn't add enough.
why?
Edit: I would try another 16-32 oz of stock. if you added stock and it didn't thin out, you didn't add enough.
This post was edited on 11/15/22 at 4:32 pm
Posted on 11/15/22 at 4:33 pm to McCaigBro69
Roux makes gumbo thick. Use less roux and/or more water.
Posted on 11/15/22 at 4:34 pm to McCaigBro69
How much more stock are you adding? With that much roux you should probably be using about three or four 32oz containers of stock, sounds like you're ending up with a real thick almost stew like consistency. Definitely not enough liquids being added.
Posted on 11/15/22 at 4:38 pm to McCaigBro69
Need to double that stock at minimum for that much roux
Posted on 11/15/22 at 4:45 pm to McCaigBro69
quote:Wow
How do I get my gumbo more soupy and less thick?
Posted on 11/15/22 at 4:55 pm to McCaigBro69
I would just add another 32 oz carton of stock
Posted on 11/15/22 at 5:01 pm to McCaigBro69
quote:
— one cup flour
quote:
Chicken stock, 32 oz
I mean
Posted on 11/15/22 at 5:04 pm to McCaigBro69
Paul Prudhomme uses 7-10 cups liquid to 1/2 cup each of flour and oil.
Posted on 11/15/22 at 5:06 pm to Gris Gris
quote:
Paul Prudhomme uses 7-10 cups liquid to 1/2 cup each of flour and oil.
That sounds about right.
Posted on 11/15/22 at 5:10 pm to McCaigBro69
I’ve always found that some combination of less roux and/or more liquid will thin things out.
Posted on 11/15/22 at 5:12 pm to McCaigBro69
Use some broth instead of stock or even water.
ETA: one of the great things about Gumbo is that it’s always sort of a work in progress and you can make adjustments even days later. Currently heating mine up for the third time. Used a jarred roux for the first time because I was expecting company and trying to throw it together fast and it actually turned out great.
ETA: one of the great things about Gumbo is that it’s always sort of a work in progress and you can make adjustments even days later. Currently heating mine up for the third time. Used a jarred roux for the first time because I was expecting company and trying to throw it together fast and it actually turned out great.
This post was edited on 11/15/22 at 6:09 pm
Posted on 11/15/22 at 5:35 pm to McCaigBro69
I use the same ratio for roux. You aren’t adding enough stock. I use (2) 32 oz boxes at least. 3 if I’m going heavier on meat. Just simply add one box and then the other and stir.
Posted on 11/15/22 at 5:40 pm to McCaigBro69
as others have mentioned, you need a lot more stock/water.
This is a Magnalite 4265 (8 qt) as I no longer measure ingredients since I go by taste and consistency.
I'm guessing I use close to 4 qts of stock & 10 ~ 12 ozs. of roux.
IMO, quality smoked sausage and andouille are key ingredients in making an awesome tasting gumbo.
Use shite sausage and you'll have an average tasting gumbo
This is a Magnalite 4265 (8 qt) as I no longer measure ingredients since I go by taste and consistency.
I'm guessing I use close to 4 qts of stock & 10 ~ 12 ozs. of roux.
IMO, quality smoked sausage and andouille are key ingredients in making an awesome tasting gumbo.
Use shite sausage and you'll have an average tasting gumbo
Posted on 11/15/22 at 5:42 pm to McCaigBro69
A darker roux will also lead to a thinner consistency if you want to go that route.
Posted on 11/15/22 at 5:47 pm to Got Blaze
quote:
IMO, quality smoked sausage and andouille are key ingredients in making an awesome tasting gumbo. Use shite sausage and you'll have an average tasting gumbo
This but obviously this advice extends beyond gumbo. I still come home and find Hillshire in my fridge and I just about lose it, it’s not even really cheaper.
ETA: I use way more liquid than most in this thread. I’m not going through the trouble of making Gumbo unless I’ve got over a gallon made.
This post was edited on 11/15/22 at 5:50 pm
Posted on 11/15/22 at 5:48 pm to Got Blaze
quote:
Use shite sausage and you'll have an average tasting gumbo
Amen. There’s no such thing as a GREAT gumbo with crappy sausage.
Posted on 11/15/22 at 7:20 pm to McCaigBro69
Simple. More stock
Posted on 11/16/22 at 1:54 am to Got Blaze
quote:
Use shite sausage and you'll have an average tasting gumbo
What generally available sausage do you recommend?
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