Recent Kitchen Experiments

[Pale Violet Light]

Thanks, this looks amazing. I’ll make my own gumbo with half the ingredients, then complain when it doesn’t taste good. The thickener could be a problem - I can’t stand okra and am pretty sure I won’t be able to find file around these parts.

 

[Dannyalcatraz]

Thanks, this looks amazing. I’ll make my own gumbo with half the ingredients, then complain when it doesn’t taste good. The thickener could be a problem - I can’t stand okra and am pretty sure I won’t be able to find file around these parts.

All 3 of okra, filé (sassafras) and roux (flour cooked in oil) operate as a flavoring as well as a thickener. Of them, roux is the one most universally available.

Filé can be bought online, but I don’t like Amazon. So you’d have to find your own spice vendor. Penzey’s, maybe?

Roux follows a simple rule: the lighter the roux, the more it thickens and the less flavor it adds. Darker rouxs thicken less but add more flavor.

So if you want a nice, thick gumbo broth but won’t use okra and can’t find filé, use a lighter roux and lean into your other seasonings.