Originally Posted by landarc
CPW, the more I have read and heard, the more convinced I am that Gumbo is not thickened like a stew. It does not have a thick body. I have never been to the south though. My understanding is that it is neither soup nor stew.
I don't think it's supposed to be thick either, I just like it that way, so I always make the roux lighter so it'll end up with a thicker consistency. I was only asking (since I'm no expert) if you thought corn starch was the way to go, if there were other methods for thickening.