Are there any gumbos that aren’t roux based?
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If there was slimy okra in your gumbo, it most certainly was not prepared correctly!
CraigC
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There are. Okra is often used as a thickener instead of a roux. I think the Houma tribe make this type of gumbo more often than roux based. I also believe "File Gumbo" is another rouxless version.
Roux made for gumbo isn’t really a thickener. The longer you cook roux the more thickening power it loses.
I’ve never seen a recipe for roux-less gumbo. Perhaps you could post one, or a link to one?
CraigC
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Maybe roux isn't a thickener for you, but it works fine for me and I'm well aware that the darker it is the less thickening power it has. Just Goggle "Rouxless Gumbo", like I did as I have never made one.
I did a quick search on google, and there are a few gumbo recipes without roux. But there are also recipes for chowder that contain no milk or cream. I find that odd, as well.
The vast majority of gumbo recipes start with a roux. The vast majority of chowder recipes have milk or cream in them (there are notable exceptions, like Manhattan clam chowder). The roux for a gumbo gives it its distinctive flavor.
That being said, if you ask 10 Cajun mammas for a gumbo recipe, you’ll get about thirteen recipes! So if roux-less gumbo is your thing, grand. For myself, roux-less gumbo is just soup or stew.
CraigC
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Call it what you like, but the folks that make it call it gumbo and since they developed it, I tend to agree with them.
larry_stewart
Master Chef
I add a roux to my mushroom barley soup. I think the underlying roux flavor completed the final touch to the soup.
This week we had 3 soups
Mushroom barley, matzo ball and pea soup.
In addition I made a Chinese throw together noodle soup and a throw together tomato soup. I love soups.
This week we had 3 soups
Mushroom barley, matzo ball and pea soup.
In addition I made a Chinese throw together noodle soup and a throw together tomato soup. I love soups.
I’ve made some non true gumbo before, I did it all wrong lol.
I roasted my sausage and chicken in a heavy Dutch oven then pulled them out to stand and diced onion, garlic, celery, pepper, etc into to pot and back in to roast. Then tear/chop meat and dump it back in with true ingredients.
Then instead of a roux I used herbed crushes tomatoes and broth. I don’t mind a lighter (thinner) soup but if you want it thicker without a roux keeping in mind this is a cheat, add one can of Campbell’s tomato soup (or your brand) and stir it in.
Then back in the oven to simmer/roast away that can of soup will thicken it up creamy and rich if you like that.
Again not a roux or a classic gumbo but it still (can) matches ingredients and it’s delicious so I go with it some times. It takes very little prep and supervision compared to a stovetop where if you don’t stir it it burns.
I roasted my sausage and chicken in a heavy Dutch oven then pulled them out to stand and diced onion, garlic, celery, pepper, etc into to pot and back in to roast. Then tear/chop meat and dump it back in with true ingredients.
Then instead of a roux I used herbed crushes tomatoes and broth. I don’t mind a lighter (thinner) soup but if you want it thicker without a roux keeping in mind this is a cheat, add one can of Campbell’s tomato soup (or your brand) and stir it in.
Then back in the oven to simmer/roast away that can of soup will thicken it up creamy and rich if you like that.
Again not a roux or a classic gumbo but it still (can) matches ingredients and it’s delicious so I go with it some times. It takes very little prep and supervision compared to a stovetop where if you don’t stir it it burns.
