Gumbo opinions (3 Viewers)

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What is your liquid to roux ratio? I normally make a large duck gumbo for Christmas and have that down pat. I have been given seafood gumbo for Thanksgiving. I have about 2 1/2 lbs of shrimp and a lb of crabmeat. I have been having trouble with my gumbo being too thin, probably due to using dry roux in a jar. It starts out thick enough but thins as it cooks.
What say you?
 

Swamprat

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I've proven time and time again that I suck at making seafood gumbos, they're not bad... some are even good, but still not to "damn, that was great" level. Therefore, in the interest of preserving your family relations under such heavy pressure, I respectfully recuse myself from participation.
 

HoustonSaint68

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I have no idea - I just eyeball it. More stock when my wife whines because she likes it too thin. And NEVER roux from a jar. Just make something else.
 
OP
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I am going to make the roux the proper way this time, no jar!!
I am extremely vertically challenged, I used to stand on a couple of phone books back in the day to make the roux for Christmas. This one doesn't have to be as big but bigger than for just the house
It was my liquid amount I was wondering about.
 
OP
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But I just spent $60 on seafood, should I chunk it out and start over?
Waste all want all!!
 

HoustonSaint68

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But I just spent $60 on seafood, should I chunk it out and start over?
Waste all want all!!
Absolutely not! Sacrilege!! Just pick a lane - seafood gumbo or chicken and sausage.
 

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