"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Soups, Stews & Casseroles > Stews
Reply
 
Thread Tools Display Modes
 
Old 10-27-2014, 11:18 AM   #1
Head Chef
 
larry_stewart's Avatar
 
Join Date: Dec 2006
Location: Long Island, New York
Posts: 2,080
2 questions on Gumbo

Although Im sure the answers will vary from person to person, region to region, experience to experience, and recipe to recipe, Im going to ask anyway.

So I was down south last week, and they served gumbo. Although Im a vegetarian and didnt eat it, I did kinda study it ( as Ive made myself vegetarian versions of gumbo in the past, and was curious about the smell, consistency and whatever else I could get by seeing it presented first hand).

What I noticed was that although thick, it looked more " soupy' than I thought it would. More liquid than other ingredients looking more like a thick soup with chunks of everything else in it.

Also, any recipe Ive followed had been tomato based ( sure they were vegetarian and had to avoid whatever the desired stock / protein should be), But I had assumed that all gumbos were tomato based. After studying this gumbo, it didnt appear tomato based at all. Not even sure there was any tomatoes in it at all.

So, back to the question, what is the desired consistency of gumbo (if there is any universal agreed upon consistency) ? and, is gumbo usually tomato based, or really depends on the recipe/ region ?

What Im looking for , i guess, is classic gumbo, not peoples interpretations on it or variations or fusion ideas.

thanks,
larry

__________________

__________________
larry_stewart is online now   Reply With Quote
Old 10-27-2014, 11:40 AM   #2
Wine Guy
 
Steve Kroll's Avatar
 
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 5,415
Gumbo recipes can vary quite a bit. Traditional Louisiana Gumbo may or may not have tomatoes.

The thickening can come from a combination of roux, okra, or something called "gumbo filé" (pronounced "FEE-lay" ), which is ground sassafrass leaves. Depending on what's been used as a thickener or how long the roux has been cooked (longer cooking times don't provide as much thickening power), you may have a thinner or thicker consistency in the finished product.

Some traditional recipes for comparison:

Taste Lafayette Louisiana Seafood Gumbo | Lafayette Convention & Visitors Commission

Louisiana & New Orleans Gumbo | Recipes & Stories - NOLA.com
__________________

__________________
Steve Kroll is offline   Reply With Quote
Old 10-27-2014, 03:34 PM   #3
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,393
Quote:
Originally Posted by Steve Kroll View Post
Gumbo recipes can vary quite a bit. Traditional Louisiana Gumbo may or may not have tomatoes.

The thickening can come from a combination of roux, okra, or something called "gumbo filé" (pronounced "FEE-lay" ), which is ground sassafrass leaves. Depending on what's been used as a thickener or how long the roux has been cooked (longer cooking times don't provide as much thickening power), you may have a thinner or thicker consistency in the finished product.

Some traditional recipes for comparison:

Taste Lafayette Louisiana Seafood Gumbo | Lafayette Convention & Visitors Commission

Louisiana & New Orleans Gumbo | Recipes & Stories - NOLA.com

Exactly what I was going to say. You can have a great gumbo with veggie broth and the right seasonings.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 10-28-2014, 01:22 AM   #4
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,766
yes, like file gumbo.

jus' sayin'
__________________
in nomine patri, et fili, et spiritus sancti.


Meh nom eh noh...doot dooooo do do do.
buckytom is online now   Reply With Quote
Old 10-28-2014, 08:31 AM   #5
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,393
Filé gumbo, gumbo filé. One's a dish the other is an ingredient.

If you add gumbo filé to any gumbo, does that make it a filé gumbo? Or is it a chicken and andouille gumbo with filé? Some recipes have you adding filé and cooking it in the gumbo, others have you adding it at the table as a condiment.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 10-28-2014, 09:38 AM   #6
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,766
interesting. thanks, andy.

i'm a dumbo with gumbo except what i've learned from old cooking shows. you know, the ones with actual instructional cooking.

and i said dumbo for gumbo before the chief could.
__________________
in nomine patri, et fili, et spiritus sancti.


Meh nom eh noh...doot dooooo do do do.
buckytom is online now   Reply With Quote
Old 10-28-2014, 09:43 AM   #7
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,393
Quote:
Originally Posted by buckytom View Post
interesting. thanks, andy.

i'm a dumbo with gumbo except what i've learned from old cooking shows. you know, the ones with actual instructional cooking.

and i said dumbo for gumbo before the chief could.
You my be a dumbo for gumbo but at least you're not screwy for andouille!
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 10-28-2014, 09:47 AM   #8
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,766
lol, touche'.
__________________

__________________
in nomine patri, et fili, et spiritus sancti.


Meh nom eh noh...doot dooooo do do do.
buckytom is online now   Reply With Quote
Reply

Tags
None

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

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:37 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.