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re: How do I get my gumbo more soupy and less thick?
Posted on 11/16/22 at 5:04 am to SpotCheckBilly
Posted on 11/16/22 at 5:04 am to SpotCheckBilly
That's another 10 page thread. Don't know where you live but here it's Veron from their store in Lutcher.
1
Posted on 11/16/22 at 8:47 am to McCaigBro69
quote:
How do I get my gumbo more soupy and less thick?
Posted on 11/16/22 at 8:50 am to SpotCheckBilly
quote:
What generally available sausage do you recommend?
Drive down to Laplace and get tGOAT Jacob's
Posted on 11/16/22 at 12:34 pm to McCaigBro69
more liquid will do the trick.
also cook your roux longer. The longer the roux cooks (ie, the darker it is) the more it loses its thickening power.
also cook your roux longer. The longer the roux cooks (ie, the darker it is) the more it loses its thickening power.
Posted on 11/16/22 at 12:45 pm to GeauxTigers0107
I'm in Atlanta. I've made gumbo a couple of times. Used Conecuh once, and Manda once. Not sure I have many other options.
Everyone thought it was quite good, but folks around here may be less discerning than folks in Louisiana.
Everyone thought it was quite good, but folks around here may be less discerning than folks in Louisiana.
This post was edited on 11/16/22 at 12:47 pm
Posted on 11/16/22 at 12:55 pm to McCaigBro69
Darker roux
Posted on 11/16/22 at 1:22 pm to McCaigBro69
quote:
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.
That is an incredibly thick gumbo for only using 4 cups of stock. For instance, i do 1 cup oil, 1 1/4 to 1 1/2 cups flour for 12 cups (96 oz.) or so of stock.
Posted on 11/16/22 at 2:30 pm to McCaigBro69
The obvious answer is that you are not using nearly enough stock in relation to the amount of roux.
Posted on 11/16/22 at 3:10 pm to McCaigBro69
quote:
Roux — one cup flour — 3/4 cup oil — Holy trinity Chicken stock, 32 oz
I see recipes with 1 gallon per cup of roux. I prefer about a quart and a half, or 48 oz
Posted on 11/16/22 at 4:57 pm to McCaigBro69
Ya don’t.
Posted on 11/16/22 at 10:18 pm to SpotCheckBilly
quote:
I'm in Atlanta
Find a meat market or specialty butcher shop that makes smoked sausage / meat products. Spotted Trotter may have what you need. You can’t go wrong with Tasso, andouille, and a smoked sausage combined with chicken thighs.
Posted on 11/16/22 at 11:17 pm to McCaigBro69
quote:
How do I get my gumbo more soupy and less thick?
I never thought that would be a thing.
Posted on 11/17/22 at 12:08 am to SpotCheckBilly
quote:From experience, four star sausage at Kroger, regular or spicy, split lengthwise and smoke for about an hour, then slice and brown in skillet. It's great for gumbo for ATL standards.
I'm in Atlanta. I've made gumbo a couple of times. Used Conecuh once, and Manda once. Not sure I have many other options.
This post was edited on 11/17/22 at 12:09 am
Posted on 11/17/22 at 8:19 am to OceanMan
quote:
I’m not going through the trouble of making Gumbo
Try adding some love to you gumbo, it will reflect in your final product and it's less controversal than tomatoes.
Posted on 11/17/22 at 8:37 am to ruzil
Love is leaving it out on your patio outside for 3 days like grandmamma used to. Nobody got sick and the gumbo was never too thick.
Posted on 11/17/22 at 8:39 am to TH03
quote:because gumbo is a fricking soup...
you want to turn your gumbo into a soup?
why?
Posted on 11/17/22 at 10:49 am to ruzil
quote:
Try adding some love to you gumbo, it will reflect in your final product and it's less controversal than tomatoes.
Did you miss the part directly after where I said I’m not going to do it, unless I make a lot?
I’ve eaten a gumbo I made Sunday every day this week
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