@obsydianshade it must be something about how they can it they have to keep it so watery but gumbo should stick to the spoon when you turn it upside down! I'm a former MS resident, they know the way of the gumbo!!
@@ShawnMartinNCBIRDMAN I actually just finished a can of the stuff a little while ago. I'm recovering from the flu, so after I was released from the hospital, I bought like 12 cans of various Campbells chunky soup, so I wouldn't have to do much in the way of cooking, and today, it was the turn of the chicken and and sausage gumbo. As usual, an entire stack of saltines (1/4 a box) went into it, to soak of all the liquid. I do that with all my soup, as it thickens it up, adds texture, and increases the amount to eat. It's actually weird to me seeing people eat the stuff without it, but that must just be a KY thing! (Grew up there)
@@ObsydianShadeto me, gumbo is gummy, sticky, tacky in texture. If someone wasn't raised around it and bought it like this in a can I guess they'd just warm it up and serve it as soup. It's pretty salty already so hopefully saltines don't take it too far! My girls love cooking it this way and specifically ask me when I can start another batch of gumbo. I run 4 cans at a time in the wok usually, it takes a while to reduce but oh so worth it!!
I just add a pack of saltines to the soup, to soak up all the liquid, which works pretty well too--makes it nice and thick!
@obsydianshade it must be something about how they can it they have to keep it so watery but gumbo should stick to the spoon when you turn it upside down! I'm a former MS resident, they know the way of the gumbo!!
@@ShawnMartinNCBIRDMAN I actually just finished a can of the stuff a little while ago. I'm recovering from the flu, so after I was released from the hospital, I bought like 12 cans of various Campbells chunky soup, so I wouldn't have to do much in the way of cooking, and today, it was the turn of the chicken and and sausage gumbo. As usual, an entire stack of saltines (1/4 a box) went into it, to soak of all the liquid. I do that with all my soup, as it thickens it up, adds texture, and increases the amount to eat. It's actually weird to me seeing people eat the stuff without it, but that must just be a KY thing! (Grew up there)
@@ObsydianShadeto me, gumbo is gummy, sticky, tacky in texture. If someone wasn't raised around it and bought it like this in a can I guess they'd just warm it up and serve it as soup. It's pretty salty already so hopefully saltines don't take it too far! My girls love cooking it this way and specifically ask me when I can start another batch of gumbo. I run 4 cans at a time in the wok usually, it takes a while to reduce but oh so worth it!!