Creole-Style Shrimp and Sausage Gumbo

From Regional Classics

Creole-Style Shrimp and Sausage Gumbo

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 ...

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 room-temperature fish stock (made from shrimp and clam juice) to prevent separating. For flavor, we used plenty of garlic, dried thyme, and bay leaves but just 1/4 teaspoon of cayenne pepper. And we added generous amounts of smoked sausage and shrimp.

Watch the Full Episode

Regional ClassicsSeason 5, Ep. 504

Some local dishes become so popular that they transcend their region. Gumbo is a taste of Louisiana in a big old bowl. And Cincinnati chili is American original, served with buttered spaghetti, kidney...