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Thick vs thin gumbo in relation to area of the state?
Posted on 11/12/14 at 12:14 pm
Posted on 11/12/14 at 12:14 pm
Just curious. I notice that a lot of posters here prefer a very thick gumbo with an almost stew like consistency and was wondering if this is a regional thing. I was raised in Southwest La and grew up with most of my family and friends making thinner gumbos with very dark rouxs. I have also lived in the Acadiania area and around the Morgan city area and seemed to see mainly thinner gumbos as well. Gumbos I have had from New Orleans and Baton Rouge people were usually much thicker. Has anyone else noticed this trend? Where are you from and do you and your family usually do a thinner (closer to a soup) or thicker (closer to a stew) gumbo?
16
Posted on 11/12/14 at 12:15 pm to mouton
I've had more thin gumbo west of the basin for sure
From this area and I prefer thicker but not as thick as a stew
From this area and I prefer thicker but not as thick as a stew
This post was edited on 11/12/14 at 12:16 pm
Posted on 11/12/14 at 12:16 pm to mouton
I'm with you
Posted on 11/12/14 at 12:17 pm to mouton
I grew up in the BR area and my mom's gumbo was always pretty thick. A friend that grew up in Thibodaux likes her gumbo super thin.
Posted on 11/12/14 at 12:17 pm to mouton
I'm from west of basin and like mine thick
Posted on 11/12/14 at 12:17 pm to mouton
Thick gumbo plz
-raised in Lafayette
-raised in Lafayette
Posted on 11/12/14 at 12:18 pm to mouton
For me it's a matter of preference at the time for thickness. I do prefer a darker gumbo with duck and squirrel. 
Posted on 11/12/14 at 12:24 pm to WHATASHAME
i like mine midway between really thick and broth thin. But i do love a really dark gumbo. If it's too thick you pick up too much flour taste.
This post was edited on 11/12/14 at 12:25 pm
Posted on 11/12/14 at 12:30 pm to BugAC
quote:
But i do love a really dark gumbo. If it's too thick you pick up too much flour taste.
I just wonder how dark people that make thick gumbos or getting their roux. My roux is so dark that if you put enough roux in it to get it thick like a stew all you would taste is the roux.
I assume that everyone knows by thick I am referring to the gumbo broth and not the overall consistency.
Posted on 11/12/14 at 12:31 pm to mouton
quote:
I just wonder how dark people that make thick gumbos or getting their roux
racist
Posted on 11/12/14 at 12:32 pm to BugAC
quote:
If it's too thick you pick up too much flour taste.
Not if you use file' or okra to thicken. I use a nice dark roux then use file' to thicken where I want it. I don't cook an okra gumbo but I'll eat it.
I prefer and make thicker by that I mean barely coat the back of a spoon not as thick as a stew.
My wife makes a thin soup like.
My mother's is in between.
I eat all three.
Posted on 11/12/14 at 12:47 pm to mouton
I think it's a personal preference, opposed to regional. Thick gumbo can be hard on the stomach and difficult to digest.. Personally, I prefer thick. I'm from Acadiana.
Posted on 11/12/14 at 1:03 pm to bdevill
I like my gumbo to be slightly thinner than a bisque. New Orleans (obviously)
Posted on 11/12/14 at 1:04 pm to mouton
First had gumbo when I was growing up in Lafayette. I do not enjoy thick gumbo. I like it on the thin side, but with a little body to it. My seafood gumbo is always thinner than the poultry gumbo. Thick seafood gumbo is a turnoff.
Posted on 11/12/14 at 1:06 pm to Neauxla
Family from St. Landry and Pointe Coupee.
Chicken and Sausage was always thin
Seafood was always thick
Chicken and Sausage was always thin
Seafood was always thick
Posted on 11/12/14 at 1:06 pm to mouton
Mine is thinner than a chowder and thicer than a soup. That's how I like it.
This post was edited on 11/12/14 at 1:37 pm
Posted on 11/12/14 at 1:07 pm to bdevill
quote:
I think it's a personal preference, opposed to regional
quote:
Personally, I prefer thick. I'm from Acadiana.
Do you find thicker or thinner gumbo seems to be more prevalent in the Acadiana area? I found thinner to be more prevalent but it could of just been who I knew and where I ate.
Posted on 11/12/14 at 1:07 pm to mouton
A gumbo needs okra. Needs to be dark. Needs that consistency.
Posted on 11/12/14 at 1:09 pm to Gris Gris
Thick vs. thin--I don't see much correlation in eastern or western acadiana, but I do see a city (thicker) vs country (thinner) trend. Thicker gumbos are often urban and/or restaurant gumbos, or made by people who learned to cook gumbo from some chef's cookbook.
Posted on 11/12/14 at 1:09 pm to Kajungee
quote:
Chicken and Sausage was always thin Seafood was always thick
This was my experience outside of the Baton Rouge and New Orleans areas as well.
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