View Single Post
Unread 12-07-2012, 03:35 PM   #13
is One Chatty Farker

cpw's Avatar
Join Date: 02-28-11
Location: Savannah, Georgia
Downloads: 4
Uploads: 0

I'm a huge fan of the gumbo, but here's my problem, just as Landarc mentioned, the roux in a gumbo is not about thickening the stew, but more as a flavor component. So the question is, how do you make a flavorful roux, but also makes a thick stew? Do you throw in some corn starch? I find that the okra doesn't thicken it enough for my tastes.
Superior SS1
Lang 84 Deluxe
Savannah, GA
Yes, Dear BBQ on Facebook
Proudly sponsored by Dixie Meat Rub
cpw is offline   Reply With Quote

Thanks from:--->