Shrimp and Sausage Gumbo with Filé
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.