Chicken and Sausage Gumbo for Two
You can’t make great gumbo without a long-cooked roux. Or can you?
WHY THIS RECIPE WORKS
A big pot of gumbo can feed a hungry crowd, but it requires time: Cooking the dark flour-and-fat roux that thickens the stew can take up to an hour. For our gumbo for two, we found a roux shortcut that doesn’t sacrifice authentic flavor. Af...