Creole-Style Shrimp and Sausage Gumbo
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Appears in Cook's Illustrated May/June 1999, America's Test Kitchen TV
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WHY THIS RECIPE WORKS
A great gumbo recipe features a thick, smooth, unified sauce, with lots of well-seasoned vegetables, meat, and fish. For our gumbo recipe, we made a deep, dark roux in half the time by heating the oil before adding the flour. We then added ...