When a dish involves a hazard known as "Cajun napalm," you know there's room for improvement.
Why This Recipe Works
We created a relatively hands-off roux for our Gumbo by toasting the flour on the stovetop, adding the oil, and finishing the roux in the oven. For the soup base, we started by making our own shrimp stock, but the process was tedious and time-consuming. Instead, we switched to store-bought chicken broth fortified with fish sauce.
Tasters preferred dark-meat chicken thighs to breasts because the thighs had more flavor. When it came to tomatoes and okra, tasters either loved ’em or loathed ’em in our Gumbo. We included both on the “more is more" theory.
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