Is gumbo supposed to be thick, or watery? I like mine a little thick. But it turns out a little watery. The recipe I use calls for a 28 oz can of tomatoes, and 32 oz of chicken broth. Perhaps I should reduce the tomatoes and the chicken broth?

Also...do you make the roux, and add everything to the roux? Or do you add the roux to everything that's in the pot as it's cooking?
_________________________
Don't look down, BE down!--Turkeyburd (Prevous 2012)