When a dish involves a hazard known as "Cajun napalm," you know there's room for improvement.
SERVES6 to 8
SEASON 4Bayou Classics
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 ti... Read More