Chicken and Sausage Gumbo for Two

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Appears in Cook's Country April/May 2014

You can’t make great gumbo without a long-cooked roux. Or can you?

SERVES 2

TIME 1½ hours

Chicken and Sausage Gumbo for Two

WHY THIS RECIPE WORKS

A big pot of gumbo can feed a hungry crowd, but it requires time: Cooking the dark flour-and-fat roux that thickens the stew can take up to an hour. For our gumbo for two, we found a roux shortcut that doesn’t sacrifice authentic flavor. Af...

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