Chicken and Sausage Gumbo

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Appears in Cook's Illustrated January/February 2017, America's Test Kitchen TV

The depth and body of this Louisiana mainstay largely depend on a humble pantry staple: flour. We rethought its treatment—from how it is cooked to how it is incorporated.

SERVES6

TIME2 hours

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WHY THIS RECIPE WORKS

Most recipes for Louisiana gumbo start with a wet roux, a cooked paste of flour and fat that can take an hour or more to make. We streamlined this process by using a dry roux made by toasting flour in the oven, which produces the same effec...

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