Gumbo Thickening Method

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Gumbo is a substantial soup that is ideal for a winter supper. Yet, gumbo may be overly thin and watery at times. There are a few things you can do to make the gumbo thicker.

First, create a roux. A roux is a flour and oil combination used to thicken soups and sauces. To produce a roux, combine equal parts flour and fat (typically butter) and cook over low heat until the mixture is thick and bubbling.

Next, add the roux to the gumbo and stir until well absorbed.

Okra may also be used to thicken gumbo. Okra is a kind of vegetable that is often used in gumbo.

It has a slimy texture that aids in the thickening of the soup. Just add a couple pieces of okra to your gumbo and boil until tender.

Lastly, you may season your gumbo with chopped tomatoes.

Tomatoes have a lot of pectin, which helps to thicken soups and sauces. Just add a can of chopped tomatoes (with juice) to your gumbo and cook for a few minutes.

If your gumbo is still too thin, try one (or all) of the following approaches to get the required consistency.

  • 1) In a small bowl, whisk together cornstarch and water
  • 2) Stir the cornstarch mixture into the gumbo until well mixed.

  • 3) Cook for a further 5-10 minutes, or until the gumbo has thickened to your liking.

  • 4) Ladle the gumbo over cooked rice and serve.

Why is my gumbo thin?

If you’ve ever wondered why your gumbo isn’t as thick as you’d want it to be, there are a few possibilities. The first possibility is that you are using too much water while making your roux. Recall that a roux is just a flour and fat (typically butter) combination used to thicken soups and stews.

Your roux will be thin and runny if you add too much water.

Another explanation for thin gumbo might be that you are not cooking it long enough. Gumbo should be cooked for at least an hour (ideally longer) to allow the flavors to blend and the gumbo to thicken.

If you cook it for too little time, it will be thin and watery.

Thirdly, your gumbo may be too thin because you used too much okra. Okra is a natural thickener, but if used in excess, it may make gumbo sloppy.

If your gumbo is slimy, it’s typically due to too much okra.

If your gumbo is too thin, the first thing you should do is check your roux. If your gumbo is overly watery, consider cooking it for a longer amount of time.

Furthermore, if your gumbo seems slimy, reduce the okra.

How do you make gumbo less soupy?

There are a few things you can do to produce a gumbo that isn’t as soupy. One option is to simmer the gumbo for a shorter amount of time. This allows the gumbo to thicken more and concentrates the flavors.

Another method for making a less soupy gumbo is to use less liquid in the pot. This may be accomplished by lowering the quantity of stock or water used. Lastly, a roux may be used to thicken the gumbo.

A roux is a flour and fat combination used to thicken soups and stews. To produce a roux, combine equal parts flour and fat (typically butter) and cook over low heat until the mixture is thick and bubbling. After the roux is ready, add it to the gumbo to thicken it up.

How long does it take file to thicken gumbo?

The time it takes for gumbo to thicken depends on a variety of variables, including the kind of gumbo being produced, the thickness of the roux, the type of thickening used, and how long the gumbo is cooked for.

Nonetheless, it is widely acknowledged that it takes around 30 minutes for gumbo to thicken adequately. This cook time will enable the roux to thicken the gumbo correctly, as well as allow the flavors to mingle and produce a great, substantial meal.

There are, of course, exceptions to the norm, and certain gumbo recipes may need a longer or shorter cook time. If you are doubtful, always follow the recipe directions to guarantee that your gumbo is flawless.

Does gumbo file thicken gumbo?

If you want to thicken your gumbo, you may be wondering whether gumbo file will work. Gumbo file, also known as gumbo fil, is a powder produced from dried and crushed sassafras leaves. It’s widely used to thicken gumbo and other Creole and Cajun meals.

So, does gumbo file thicken the gumbo? Indeed, it can, in a nutshell. Gumbo file thickens and binds the ingredients together by releasing starch into the gumbo while it cooks.

It is crucial to remember, however, that using too much gumbo file might result in an extremely thick and sticky meal. Begin with a little quantity and gradually increase until you achieve the desired consistency.

If you don’t have gumbo file or want a gluten-free version, there are various methods to thicken your gumbo.

Both cornstarch and arrowroot powder may be used as alternatives. Just be sure to stir them into the gumbo before adding the roux, or they won’t thicken correctly.

Whichever thickening agent you choose, remember that patience is the key to a flawless gumbo.

Let it to boil gently on the burner, stirring periodically, until all of the flavors have combined and the gumbo has thickened.

Louisiana Gumbo – Made thick

How to thicken gumbo with flour

If you like gumbo but find it too thin, you may thicken it with flour. This simple method will assist you in achieving the ideal uniformity for your next batch.

First and foremost, roux is essential.

A roux is a flour and fat combination that is heated until it produces a paste. It’s what gives gumbo its distinctive thickness. To produce a roux, combine equal parts flour and fat (butter, oil, or even bacon grease) in a saucepan and simmer over low heat until the mixture becomes brown.

Be patient; this might take up to 15-20 minutes.

After the roux is finished, combine it with the rest of your ingredients in your gumbo pot. Cook until the gumbo achieves the desired consistency.

If the roux is still too thin, you may need to add more.

That’s all there is to it! With this easy method, you can make a wonderful, rich gumbo for any occasion.

How to thicken gumbo with file

Gumbo is a substantial, tasty stew popular in Louisiana. It is often eaten over rice and cooked with a mix of meats and veggies. Gumbo may be thickened using a number of substances, the most popular of which being file powder.

File powder has a woodsy, somewhat bitter taste and is created from crushed sassafras leaves. When used to thicken gumbo, it imparts a distinct taste and texture to the meal. To use file powder to thicken gumbo, first prepare a roux.

A roux is a flour and fat combination used to thicken soups and stews. It is produced by browning flour and fat combined in a saucepan. After that, the roux is added to the gumbo and cooked until thickened.

File powder is available at most grocery shops and online. While cooking gumbo, start with a tiny quantity of file powder to avoid dominating it. If necessary, you may always add more.

How to thicken gumbo with okra

When it comes to gumbo, there are several methods to prepare it. Some individuals enjoy it thick, while others prefer it thin. Then there are some who prefer to add okra to their gumbo.

If you are in the latter group, you are in luck. Here’s a step-by-step approach to thickening gumbo using okra.

Let’s start with the fundamentals.

Gumbo is a traditional Louisiana soup or stew. It’s commonly produced using a roux, which is a thickening combination of flour and fat (usually butter).

Okra is a plant that is indigenous to Africa.

It is often used to add thickness and texture to gumbo. When cooked, okra produces a gel-like material that may aid in the thickening of the gumbo.

Now that we’ve covered the fundamentals, let’s dive into the specifics of thickening gumbo using okra.

The okra must first be cooked. This may be accomplished by cooking it in water for around 10 minutes.

When the okra is done, add it to the gumbo saucepan with the roux.

Mix everything together and continue to cook the gumbo until it reaches the desired consistency.

That’s all there is to it!

How to thicken gumbo without roux

There are a few different techniques for thickening gumbo without using roux. One option is to cook the gumbo for a longer amount of time, allowing the liquids to diminish and thicken. Another option is to stir in a little quantity of cornstarch or arrowroot powder while the gumbo is cooking.

Whisk it in well to prevent clumping. Lastly, some sliced okra may be added to the gumbo. While it cooks, the okra will exude its slime, thickening the gumbo.


Do you want to know how to make your gumbo thicker? If that’s the case, you’ve come to the correct spot. There are many ways to thicken your gumbo, and we’ll go through some of the more common techniques below.

Adding flour to your gumbo is one method to thicken it. This is a popular strategy that many people utilize since it is simple. Just stir in some flour until the gumbo achieves the appropriate consistency.

Okra may also be used to gumbo to thicken it. Okra is a typical gumbo ingredient that may help thicken the broth. Just add some okra to the gumbo and simmer it for a few minutes.

Lastly, you may thicken the gumbo by adding rice. This is a popular strategy that many people utilize since it is simple. Just add some rice to the gumbo and let it to thicken.

So there you have it, a few alternative methods to thicken your gumbo. Try out a few of these approaches and see which one works best for you.


Why is my gumbo not thickening?

2 – Mix in the cornstarch

The next method for thickening gumbo is to add cornstarch. What exactly is this? Pour in roughly 2 teaspoons of cornstarch, followed by 2 tablespoons of chicken broth. The corn starch will be absorbed by the broth and thicken it until there is no visible cornstarch while stirring.

Why is my gumbo soupy?

Inadequate Flour Use

“Often times, individuals do not cook the roux thick enough, resulting in a gumbo that is more like a soup than a stew,” Dickensauge explains. You want to add enough flour to your fat to make a paste-like roux.

What if my gumbo roux is too thin?

Mix with your flour.

Add a bit extra fat if it’s too thick to whisk. Add additional flour if it’s too thin.

What spice helps to thicken a gumbo?

Filé, a classic gumbo ingredient, is a powder formed from dried and crushed sassafras leaves. It functions similarly to okra in that it is both spice and half thickening agent.

Is gumbo supposed to be thick or soupy?

Gumbo is substantially heavier than a normal soup, with a thick, almost viscous broth. And the most popular way to do this is to make a roux, which is made by heating flour and oil together until they thicken and darken. Gumbo may also be thickened with file, which is just powdered dried sassafras leaves.

Should gumbo be thick or runny?

Cooking gumbo shouldn’t be difficult, but there are a few techniques to attaining that signature flavor. It should be a little thicker than a soup. Thickeners like roux, okra, and filé powder may help with this. These provide taste as well, but you don’t need all three.

What are the 2 rules of gumbo?

Check out Jude Walker’s compilation of the 10 commandments of gumbo to guarantee you never make a mistake.
1 – Thou Shalt Not Eat Tomatoes If there’s one thing we’ve learned from the Disney people, it’s this.
II – Do Not Use Non-Cajun Sausage Only approved merchants may provide sausage for your gumbo.
More to come…
•Jan 22, 2018

What vegetable is used to thicken gumbo?

The plant not only lends this delectable meal its name, but it also gives it life. However, okra is often derided for the exact qualities that make it such an effective thickener: its sliminess. If you’ve ever eaten cooked okra, you’ve probably noticed the thick, sticky sludge that mars an otherwise tasty mouthful.

How do you thicken gumbo without a filé?

Arrowroot powder may be used in place of gumbo file powder. What exactly is this? Arrowroot is a starch derived from the arrowroot plant’s root. It’s a white powder with a neutral flavor that’s often used to thicken sauces, gravies, and soups.

Why is my roux not getting thick?

If your sauce is too thin, it’s because your roux was either too thin (not enough flour) or you added too much liquid for the quantity of roux you produced. For a thin sauce, use 1 tablespoon butter, 1 tablespoon flour, and 1 cup liquid, 2-2-1 for a medium sauce, and 3-3-1 for a thick sauce.

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