Shrimp and Sausage Gumbo with Filé
Appears in Cook's Illustrated May/June 1999
After making almost 75 gumbos, we perfected a method that cuts the stirring time in half while avoiding a separated roux, a common but hard-to-solve problem.
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 ...