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re: Thick vs thin gumbo in relation to area of the state?
Posted on 11/14/14 at 9:31 pm to Gris Gris
Posted on 11/14/14 at 9:31 pm to Gris Gris
I like it just like the gumbo in GG's signature photo.
I grew up in Jeff Davis Parish, but my mother (from Texas) learned to make gumbo from my paternal grandmother from New Iberia. So maybe it's not just where you're from, but where your grandmothers learned to make gumbo. Or something.
I don't recall my mother putting okra in gumbo, so I think I learned to make shrimp and okra gumbo on my own. She made chicken and sausage gumbo and seafood gumbo. File was only ever used in your own individual serving.
I like dark, thick shrimp stew. You do taste the roux in that!
I grew up in Jeff Davis Parish, but my mother (from Texas) learned to make gumbo from my paternal grandmother from New Iberia. So maybe it's not just where you're from, but where your grandmothers learned to make gumbo. Or something.
I don't recall my mother putting okra in gumbo, so I think I learned to make shrimp and okra gumbo on my own. She made chicken and sausage gumbo and seafood gumbo. File was only ever used in your own individual serving.
I like dark, thick shrimp stew. You do taste the roux in that!
Posted on 11/14/14 at 9:32 pm to shawnlsu
I like mine dark and thick as hell. I stew okra for about 6 hours to thicken mine.
Posted on 11/14/14 at 9:53 pm to FootballNostradamus
Mine is on the thinner side. Almost like a chicken noodle soup. I'm in the middle on darkness. I like my roux to be a dark caramel color.
Posted on 11/15/14 at 10:01 am to Tbobby
quote:
My Mama is from Mobile AL and makes the best seafood gumbo I've had. It is thin and has okra and tomatoes in it. Piss on you coon-asses
Posted on 11/15/14 at 10:33 am to mouton
quote:Late to the thread, and maybe common knowledge, but the darker the roux, the less the thickening power. Make a small amount of lighter roux to add late as needed for desired consistency. I hate okra, so I never use.
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
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