larry_stewart
Master Chef
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
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