re: Thick vs thin gumbo in relation to area of the state?

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They sell it frozen

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I did not know.. Thanks!

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I like to make my gumbo with a hen, it gives a rich flavor

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Agree, All I ever use is whole hens.
Except for a left over turkey on occasion.
Big difference in flavor IMO

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Hens are definitly the way to go. Otherwise I usually use boneless thighs.

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Nope a good old Rode Island Red rooster at the end of his good times. Makes the best gumbo thick or thin.

I prefer mine to be in between or thin. I also like a lot of meat and rice. From Ponchatoula

I grew up in SW LA and I always found the roux to be thin. Didn't realize how thin until you moved away and started making my own. I much prefers the way I make gumbo now with a thicker roux. When I go home for the holidays and relative is making gumbo, I always find it to be such a let down. I think it's also because they usually don't season it worth a shite.

There is one distinct thing I do kinda like about SW LA gumbo. Almost everyone uses Rabadeaux's sausage. That stuff has a very unique super smokey flavor. That, and the way they make potato salad. Everyone this side of the state puts sweet relish in theirs. Terrible

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I think what we would consider thick is not what upstate would consider thick

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I think you're right.

Always thin. Vacherie

I like my gumbo to be thin and dark. Good roux with a smokey andouille taste if it meat gumbo. Same with seafood minus the andouille. I like boiled eggs in my meat gumbos too.

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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.

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This, and always the darker the roux the better