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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?
What say you?