Chicken and Sausage Gumbo
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 effect as a traditional wet roux but without the oil or the need to stand over the stove and stir. Our gumbo calls for flavorful but easy-to-work-with boneless, skinless chicken thighs and andouille sausage, and we rounded out the dish by seasoning it with garlic, thyme, bay leaves, and spices. We stirred in white vinegar rather than hot sauce at the end for acidity that doesn’t add heat to an already well-seasoned dish.