Chicken and Sausage Gumbo for Two
You can’t make great gumbo without a long-cooked roux. Or can you?
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. After dry-toasting the flour in a pan, we add the oil and microwave the mixture until it’s deeply colored and fragrant—only about 2 minutes. Along with the holy trinity (onion, celery, and bell pepper), skinless chicken thighs, andouille sausage, okra, garlic, and tomatoes round out this satisfying Southern stew.
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