What makes gumbo thick

Aside from these, you can mix and match any combination you want! In fact, there is no rule that prevents you from mixing all three! This ultimate gumbo combo is something you want to cook in really, really large batch and save for later, say, save for the remainder of the year?

Before diving in the thick gumbo sauce, let us see what makes a good roux. Okra already helps thicken the gumbo, but to achieve that thick stew, roux is needed. The usual ratio of a roux is 1 part oil or animal fat and 1 part flour. Using lard or tallow enhances the flavor of your recipe.

Animal fat is already flavorful and using it in your roux to thicken gumbo will result in a heavenly thick sauce! First-time cooks tend to be concerned mainly about lumps in the end product. Using a skillet, heat your vegetable oil or animal fat over medium heat. Be careful when using butter, as butter can get bitter when heated too much. Gradually add flour while whisking it to avoid lumps. Add a small portion at a time.

Wait for it to dissolve before adding more. Stir continuously. Do not leave your roux unattended, as the flour can easily get toasted. If it starts to smoke, it can turn bitter, and there will be no reversing it. Now that you have your roux ready, you can use it to thicken your gumbo.

Regulating the heat carefully and stirring occasionally is the key to making thick gumbo stew. Add a few ounces of roux at a time and cook for a few minutes before adding more. Make sure you stir in between and check for your desired consistency. The longer it takes on the stove, the darker and thicker your sauce will be. Some people say that gumbo tastes better the longer it sits, and even recommend making it a day in advance. It is typically sprinkled on individual servings to thicken and season gumbo.

While you can certainly make gumbo without it, we like the spice's earthy, slightly floral flavor. Don't worry about what others think There are so many rules to making gumbo that it can be intimidating, especially if you've never made it before.

But don't get too hung up in what's "right" and "wrong. We're not saying that you should go wild and add kale and quinoa to gumbo.

Start with a fairly classic recipe , learn the fundamentals, then tinker with it to make it your own. By Lisa Cericola. Save FB Tweet More. Best Ever Seafood Gumbo. Credit: Cedric Angeles. All rights reserved. Close Sign in. WHITE rice. My potato salad. I prefer it in a saucer on the side. Garlic bread but not the prepared one you find at the grocery store.

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