Roux for Gumbo do you like it thick or thin?

January 31, 2018, 03:18 PM

Medium thickness. like warm molasses

February 01, 2018, 07:19 AM

maladat

quote:
Originally posted by houndawg:
quote:
Originally posted by Oz_Shadow:
Thick but without okra. Okra is meant to be fried.

Without okra it's not gumbo. It's just a soup or stew. Gumbo MUST have okra to be gumbo. The name itself means okra.

.

I almost always put okra in my gumbo (and often break the rules and also add file), but the origin of the name isn't completely clear.

Yes, the name of okra in many west African languages is something like "quingombo" - but the name for filé powder in Choctaw is "kombo."

Even if we accept the premise that the name comes from the okra, gumbo has been made in too many variations without okra for too long by real Louisiana people for gumbo without okra not to be gumbo.

Look up recipes for gumbo Paul Prudhomme has published. The ones I've looked at don't have okra in them.

Back on the main topic, all gumbo is good, but I'll vote for thickish Cajun gumbo - really dark roux, no tomatoes.

February 01, 2018, 07:53 AM

cne32507

quote:
Originally posted by max628:
After a recent trip to the French quarter my wife has decided she kind of likes a little Creole. .............

Maybe she wasn't referring to food..............

February 01, 2018, 08:28 AM

fatmanspencer

Thick, as if it comes out like veggie soup, ya just made spicy veggie soup

February 01, 2018, 09:02 AM

houndawg

quote:
Originally posted by maladat:
quote:
Originally posted by houndawg:
quote:
Originally posted by Oz_Shadow:
Thick but without okra. Okra is meant to be fried.

Without okra it's not gumbo. It's just a soup or stew. Gumbo MUST have okra to be gumbo. The name itself means okra.
.

I almost always put okra in my gumbo (and often break the rules and also add file), but the origin of the name isn't completely clear.

Yes, the name of okra in many west African languages is something like "quingombo" - but the name for filé powder in Choctaw is "kombo."

Even if we accept the premise that the name comes from the okra, gumbo has been made in too many variations without okra for too long by real Louisiana people for gumbo without okra not to be gumbo.

Look up recipes for gumbo Paul Prudhomme has published. The ones I've looked at don't have okra in them.

Back on the main topic, all gumbo is good, but I'll vote for thickish Cajun gumbo - really dark roux, no tomatoes.

The choctaw thing has never been taken seriously by experts and historians since there is no evidence of gumbo ever being called kombo It's widely known that gumbo comes from mogombo. Louisiana doesn't get to claim ownership since it has been made all over the south forever.