"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cooking Resources > Substitutions
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 11-14-2017, 01:26 PM   #11
Senior Cook
 
Join Date: Aug 2012
Location: New Hampshire, USA
Posts: 290
I always start with a dark brown Roux. How else would you make gumbo? Maybe I should just cook it down more.
__________________

Stock Pot is offline   Reply With Quote
Old 11-14-2017, 02:35 PM   #12
Wine Guy
 
Steve Kroll's Avatar
 
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 6,346
I've always put filé on the table in a little shaker jar. If people want it they can add it. I'm not a big fan myself.

I do like okra, though!
__________________

Steve Kroll is offline   Reply With Quote
Old 11-14-2017, 10:08 PM   #13
Executive Chef
 
caseydog's Avatar
 
Join Date: Jan 2017
Location: Dallas
Posts: 3,888
Quote:
Originally Posted by Stock Pot View Post
I always start with a dark brown Roux. How else would you make gumbo? Maybe I should just cook it down more.
How thick are you trying to make it? Gumbo is still a soup, not a stew.

CD
__________________
Say nothing once, why say it again. -- Talking Heads
caseydog is offline   Reply With Quote
Old 11-15-2017, 04:05 AM   #14
Master Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 5,923
Roux for gumbo can be a light peanut butter color, dark red-brown or black depending on the gumbo you are making.
__________________
Emeralds are real Gems! C. caninus and C. batesii.
CraigC is offline   Reply With Quote
Old 11-15-2017, 07:41 AM   #15
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 21,509
Also, the longer and darker you cook the roux, the less thickening power it has.
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 11-15-2017, 12:05 PM   #16
Head Chef
 
JustJoel's Avatar
 
Join Date: Sep 2017
Location: Las Vegas
Posts: 1,883
Quote:
Originally Posted by Stock Pot View Post
I have tried it and gone back to cornstarch for a thickener. Now, I know cornstarch doesn't hold up for leftovers, but I try to make just enough gumbo for one meal (for two) so we don't have leftovers.

Anyway, the weather is getting cold around here and perfect for this Cajun comfort food, which everybody should learn how to make.
I have been making gumbo for years. I’ve got a bottle of file in my spice rack (basically a jumble of spices overflowing from a cheap plastic grocery store box), but I’ve never used it. I’ve always used frozen, cut okra as the final thickener. I was told you could use one or the other, but not both, and my husband loves okra…
__________________
Dance like no one’s watching, sing like no one’s listening, but cook like EVERYONE is eating!
https://justjoel59.wordpress.com
JustJoel is offline   Reply With Quote
Old 11-15-2017, 06:24 PM   #17
Executive Chef
 
caseydog's Avatar
 
Join Date: Jan 2017
Location: Dallas
Posts: 3,888
Quote:
Originally Posted by GotGarlic View Post
Also, the longer and darker you cook the roux, the less thickening power it has.
I find the benefit to a dark (chocolate) roux in gumbo is the earthy flavor it gives the broth. Any thickening is fine, but my experience eating real cajun gumbo made by real cajun "MawMaws" is that the broth is not all that thick -- just very rich in flavor.

That's why I am curious about how thick the OP is trying to make her gumbo.

CD
__________________
Say nothing once, why say it again. -- Talking Heads
caseydog is offline   Reply With Quote
Old 11-15-2017, 06:41 PM   #18
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 21,509
Quote:
Originally Posted by caseydog View Post
I find the benefit to a dark (chocolate) roux in gumbo is the earthy flavor it gives the broth. Any thickening is fine, but my experience eating real cajun gumbo made by real cajun "MawMaws" is that the broth is not all that thick -- just very rich in flavor.

That's why I am curious about how thick the OP is trying to make her gumbo.
I haven't had, or made, a lot of gumbo. I was just adding some information to what Craig said about cooking roux to different degrees. If the OP is cooking the roux to a dark color and then adding the same amount of liquid you would to make a béchamel sauce, that would explain why it's not as thick as she expected.

But yes, asking how thick she's trying to make it is a good question.
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 11-16-2017, 06:16 AM   #19
Master Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 5,923
I should have clarified that roux is also used in other dishes like etouffee where you want it to be thick. This is how Paul Prudomme show the different colors.

https://images.search.yahoo.com/yhs/...5&action=click
__________________
Emeralds are real Gems! C. caninus and C. batesii.
CraigC is offline   Reply With Quote
Old 10-20-2018, 09:08 PM   #20
Assistant Cook
 
afterburn25's Avatar
 
Join Date: Dec 2013
Location: Lafayette, LA
Posts: 23
Quote:
Originally Posted by caseydog View Post
I put file on the table for people to add, if they want. I don't care for it, myself.

Between the roux and the okra, I don't think anything else is needed for thickening.

CD

thats what you want to do. you never ever ever want to put file' in the pot of gumbo as it will make storing it impossible as the file' will make it slimy at that point you will have to throw out the whole pot. always put just what you need in the bowl your gonna eat.
__________________

afterburn25 is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 04:52 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.