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Started By
Message
In search of advice on how to thicken up my gumbo
Posted on 8/26/16 at 1:31 pm
Posted on 8/26/16 at 1:31 pm
I prefer a thicker gumbo. One where the liquid sticks to the rice. However, I can't seem to get it how I like. My roux consist of the drippings from the sausage and chicken, 1 cup of flour, and 1.5 cups of oil. Once brown, I add back all of my ingredients and 8 cups of chicken stock, I let simmer uncovered for 2 hours or so. I have thought about adding some dissolved cornstarch toward the end of the cooking process. Anyone do this on a consistent basis. How does it turn out?
Posted on 8/26/16 at 1:34 pm to Black n Gold
So you want more of a chicken and sausage stew??? Just put less liquid in the roux and the finished product will be thicker.
Eta : or you can just simmer the crap out of it to evaporate more water out.
Eta : or you can just simmer the crap out of it to evaporate more water out.
This post was edited on 8/26/16 at 1:35 pm
Posted on 8/26/16 at 1:35 pm to Black n Gold
Your oil to flour ratio should be 1:1 or 1.5:1 flour to oil. You have the opposite.
Posted on 8/26/16 at 1:37 pm to Black n Gold
More roux. I only do 1 to 1 oil to flower in my roux though. Then just add it until I like the consistency.
Now I want gumbo and potato salad.
Now I want gumbo and potato salad.
Posted on 8/26/16 at 1:37 pm to Trout Bandit
I cook my roux for close to an hour. Switching the proportions will reduce that time I assume?
My gumbo has great flavor. Just not the consistency I'm shooting for. Changing the roux won't have a big impact on the flavor will it?
My gumbo has great flavor. Just not the consistency I'm shooting for. Changing the roux won't have a big impact on the flavor will it?
This post was edited on 8/26/16 at 1:39 pm
Posted on 8/26/16 at 1:40 pm to Black n Gold
quote:
I cook my roux for close to an hour. Switching the proportions will reduce that time I assume?
No. The longer you cook it the darker it gets.
quote:
My gumbo has great flavor. Just not the consistency I'm shooting for. Changing the roux won't have a big impact on the flavor will it?
No. The longer you cook it the darker it gets. The more you add the thicker it gets.
Posted on 8/26/16 at 1:40 pm to Black n Gold
more roux
pretty simple
pretty simple
Posted on 8/26/16 at 1:41 pm to Black n Gold
quote:
Switching the proportions will reduce that time I assume?
No. It will still take the same amount of time to brown flour.
Posted on 8/26/16 at 1:45 pm to Black n Gold
Adding corn starch isn't a bad idea. I has no flavor to change any of the taste at all. Add corn starch disolved in cold water and bring to a boil then reduce heat.
Posted on 8/26/16 at 1:47 pm to Black n Gold
I would suggest "more roux" as well. However, if you like your taste, this doesnt mean change your ratio. Just add more roux at your current ratio and keep your stock the same.
So if you currnetly use 1 cup flour:1cup oil with 6 cups of stock, try 1.5 flour:1.5oil with 6 cups of stock and see what you think
So if you currnetly use 1 cup flour:1cup oil with 6 cups of stock, try 1.5 flour:1.5oil with 6 cups of stock and see what you think
This post was edited on 8/26/16 at 1:47 pm
Posted on 8/26/16 at 1:54 pm to Black n Gold
You're using too much oil as others have suggested. You can even use 1.5 cups flour to 1 cup oil if you want, but don't go over 1:1 ratio. Obviously, more roux will thicken it. Less liquid will thicken it. Darker roux is a thinner, but if like a dark roux, then just make more of it.
It will have more of a roux flavor if you use more roux, but that's not a bad thing. If you need more meat flavor, add more of it.
If you're simmering your sausage for 2 hours, you're doing it too long. It only needs about 30 minutes.
ETA: Disclosure: I'm not a thick muddy gumbo fan. Maybe Bayou Blitz will help you. He likes his thick.
It will have more of a roux flavor if you use more roux, but that's not a bad thing. If you need more meat flavor, add more of it.
If you're simmering your sausage for 2 hours, you're doing it too long. It only needs about 30 minutes.
ETA: Disclosure: I'm not a thick muddy gumbo fan. Maybe Bayou Blitz will help you. He likes his thick.
This post was edited on 8/26/16 at 1:55 pm
Posted on 8/26/16 at 2:10 pm to Gris Gris
quote:I have two basic recipes.
ETA: Disclosure: I'm not a thick muddy gumbo fan. Maybe Bayou Blitz will help you. He likes his thick.
Both have 1 cup flour to 1 cup oil
One I use 5 cups of stock and comes out very thick and rich
The other I use 8 cups of stock and comes out thinner and takes on more of the flavor of the meat and stock
Posted on 8/26/16 at 2:21 pm to lsupride87
I'm usually making at least about 5 gallons at a time, so I make a lot of roux and I usually make a little more than I think I'll need. I don't measure much when making gumbo. I just do it, but a good rule of thumb is 1/2 cup each flour and oil to every 7 to 10 cups of liquid. Use 7 cups for thicker gumbo and 10 for thinner, but with some body.
Posted on 8/26/16 at 3:09 pm to Gris Gris
Somebody call me?
What others have said. I'm surprised your gumbo isn't "greasy" with that much oil to flour.
I go about 1.5 to 1 four to oil. Opposite of what you're doing. It's almost a paste.
Cut down on your stock. Simmer your stock/roux/trinity for a while before adding your chicken and sausage.
You can always add stock to loosen it up, but if it's too runny, you have to make more roux or low simmer until some liquid boils out. Not a bad thing, but your chicken will get stringy.
What others have said. I'm surprised your gumbo isn't "greasy" with that much oil to flour.
I go about 1.5 to 1 four to oil. Opposite of what you're doing. It's almost a paste.
Cut down on your stock. Simmer your stock/roux/trinity for a while before adding your chicken and sausage.
You can always add stock to loosen it up, but if it's too runny, you have to make more roux or low simmer until some liquid boils out. Not a bad thing, but your chicken will get stringy.
Posted on 8/26/16 at 3:13 pm to lsupride87
quote:I did a survey of many, many gumbo recipes in my large collection of Louisiana cookbooks. I have never seen one that was as thick as 1 cup of roux to only 5 cups of stock. The range I saw was from 6-1 up to 20-1. I like mine at about 7-1.
I have two basic recipes.
Both have 1 cup flour to 1 cup oil
One I use 5 cups of stock and comes out very thick and rich
The other I use 8 cups of stock and comes out thinner and takes on more of the flavor of the meat and stock
As a side note, a cup of flour and a cup of oil only make 1 1/3 cups of roux with some oil left over. If you use more oil than that, it makes it easier to cook the roux, but you'll really need to get rid of the extra grease from the finished gumbo.
This post was edited on 8/26/16 at 3:22 pm
Posted on 8/26/16 at 3:27 pm to Stadium Rat
quote:
but you'll really need to get rid of the extra grease from the finished gumbo.
If it incorporates properly, you shouldn't have any roux oil on top, only meat grease.
Posted on 8/26/16 at 3:34 pm to Stadium Rat
quote:Like I said, it is very thick and rich My MawMaw and Dad love it, but some are completely turned away
I did a survey of many, many gumbo recipes in my large collection of Louisiana cookbooks. I have never seen one that was as thick as 1 cup of roux to only 5 cups of stock.
quote:My go to is 8 to 1
I like mine at about 7-1.
Posted on 8/26/16 at 3:41 pm to lsupride87
Is Bayou Blitz your dad?
Posted on 8/26/16 at 3:44 pm to Gris Gris
quote:
Is Bayou Blitz your dad?
Hey now. I don't need to add child support to my list of bills.
I might make a gumbo tomorrow. It's been a few months...
Posted on 8/26/16 at 3:47 pm to Black n Gold
quote:
I cook my roux for close to an hour.
frick that noise you can daaaark roux in 20 minutes
you want thicker gumbo you need more roux
This post was edited on 8/26/16 at 3:48 pm
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