Appears in Cook's Country August/September 2010, Cook's Country TV
This Louisiana specialty is a hearty soup that combines culinary traditions from many different cultures.
WHY THIS RECIPE WORKS
We created a relatively hands-off roux for our Gumbo by toasting the flour on the stovetop, adding the oil, and finishing the roux in the oven. For the soup base, we started by making our own shrimp stock, but the process was tedious and ti...