How thick do you like your gumbo/roux?

I wanna be able to eat mine with a fork

How thick does it come out. Between stew and soup like standard?

I want it to be a thick soup. It should not be eaten like a stew. It should juuust be thin enough to slurp from a spoon but not so thin as to be able slosh from the spoon.

I like the final product to be a little thicker than soup. I’ve had thick ones that were good, but I like that good broth flavor.

There seems to be some folks who use the word roux to describe not the flour/oil ingredient but the final liquid in the gumbo. You have to make sure what they mean when they talk about roux.

I know what you mean. Obviously the roux is the fat and flour base....i was just saying it directly impacts the final texture

Gotta be tick baby. Tick tick.

Yeah. Comes out perfect for me.

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Seafood gumbos are usually the thinner ones.

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Because of the ratio or because of the color of the roux? I know a lot of recipes I've seen call for a darker roux for seafood gumbo which means less thickening property.

I like gumbo thick and dark. Which is weird because that's the complete opposite of the way my mama cooks it.

I make a very dark roux. So it is not going to get much thicker the longer you simmer the gumbo. What I have done is make a side roux of more of a blond color. I take tablespoon of side roux in a separate bowl and mix in some gumbo liquid and add that to the gumbo. I wait to see how the thickness looks after about half an hour. After trial and error I like a gumbo the consistency buttermilk on the thinner side.

As I get older my body can't take the thicker gumbos.