I do mine w/crab meat, chicken and anduie sausage. The roux is very important for the right thickness. You can also add corn starch if it is too thin. ;0) The thicker the better if you ask me.
I very depending on how I feel. I bet it doesn't have the same thickness/soupyness two times in a row.
I'm a "tweener", if I want soup I'll add more water and ditch the roux, if I want stew I'll add more roux and less water. I like the gumbo just north of very golden brown in color. Two favorites are chicken and fresh pork sausage and seafood.
Like it really matters to me... I'll eat it with a straw or with chop sticks - but I prefer middle of the road!
I like mine thick. My Pawpaw made the best gumbo known to man before the dimentia set in. Every know and again he'll still hit, but mostly he starts the roux and forgets about it. Thats why my parents have to be around 24/7.
