You’ll start by removing the top and tips of the okra and proceeding to rinse 1 pound of it under cool running water in a colander. You can typically find okra at your local grocery store. If you’re looking to keep the gumbo really traditional and take the recipe back to its roots, try okra. You’ll then mix the slurry and gumbo with a wooden spoon.Īfter 15 minutes, if it’s still not thick enough, you can add another small amount of slurry and cook it for another hour. Mix it well in a bowl with a whisk, and then proceed to add it to the gumbo. For every quart of gumbo, mix together a tablespoon of cornstarch to 2 tablespoons of cool liquid, such as water or broth. With about an hour left in the process, create a slurry. If you’re well into the gumbo-making process and you realize it’s not thickening like how you wanted to, cornstarch is a good additive. So if anything you will just be making your dish even more perfect. Gumbos can be thickened, and it’s probably easier to add thickener than to make it looser. Like I keep saying, there’s no need to panic! If you do not use enough flour, the roux will be watery. The roux is stirred together for about 30-45 minutes and has the consistency of dough or paste. Your roux is supposed to be a thickening agent made with fat (like vegetable oil) and flour and cooked until dark brown in color, giving gumbo that classic look. If your gumbo isn’t thickening as much as you’d like it to, odds are it’s because of your roux. If your impatience gets the best of you and you stopped cooking the gumbo before it’s time, don’t worry, there are ways to fix it. However, if you want your sauce to be lighter, you can shorten the cooking time. If you want to get a thick consistency with a reddish sauce, it will take about 3 hours of simmering. So really, waiting is a good thing to do during the cooking process. With that being said, the long cooking time perfectly melts all the flavors together as it thickens. How Long Does it Take to Thicken Gumbo?Ĭooking gumbo does take a lot of patience, as it takes a long time to cook it to perfection. This is not to be confused with jambalaya, which is also supposed to be thick, but with a less soupy consistency. This is because the broth has a thick, almost viscous consistency. The usual texture of a gumbo recipe is supposed to be much denser than a soup. Keep reading to learn how to thicken gumbo for a delicious meal every time! Is Gumbo Supposed to be Thick? You can thicken gumbo the traditional way with okra, or a few other ways, so you’ll always end up with your preferred consistency. If you’re looking to try and make your own gumbo, it’s worth a shot! But if it ends up a little loose, don’t get discouraged. It is also often traditionally eaten during Mardi Gras, or Fat Tuesday, because it is a fatty and rich food. Gumbo is great to eat all year, especially during the colder months. These cultures contributed to what New Orleans now calls their signature dish. South Louisiana gumbo has been described as a blend of three cultures West African, Native American, and European. Okra seeds were planted in the American soil and introduced their traditional African dish to the Americas. When West Africans were brought to the Americans during the transatlantic slave period, they carried pods from the okra plant, which was not native to the Americans. Think about it the word “gumbo” comes from the West African word, “ki ngombo,” meaning “okra.” West Africans used okra as a thickener in their version, and the original West African gumbo also contained fish and shellfish. However, did you know that gumbo originally came from West Africa? It’s currently known as a very popular dish associated with New Orleans. You might know this food as a southern staple, and you would be correct. Once the gumbo looks and smells amazing, it’s time to lay it over rice and devour it. You can then add additional ingredients like okra, chicken stock, and other seasonings. You start with onion, celery, and bell pepper as the main ingredients, and add in filé powder, which is made from the dried leaves of the sassafras tree. A variety of protein sources can be used – you can enjoy chicken gumbo, sausage gumbo, seafood gumbo or anything else you fancy! This aromatic soup-stew is normally thickened with a roux. (Kind of like that book series, “Chicken Soup for the Soul,” only better). Given the title of both a soup and a stew, gumbo is a comfort food delight that really speaks to the soul.
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