ToddM
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Damn that looks good ... merci beaucoup.
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.
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 use cornstarch much for thickening stews, I would say that it would fine though.
I do need to make me some home made tasso, but, first, I need to move my cookers so I can use them. THAT project has taken forever for me to even get started on.
The chicken does stand on it's own. But, then, if you eat all the chicken there is none for the gumbo. Plus, I only cook the chicken to get color on it, not fully cooked. If you cook the chicken fully, the oil is altered from the long heating process.
Very nicely done. Could easily do with a bowl of that right now. Love the Basmati. Good choice! :thumb: