Feast on our versions of recipes―Cajun, Creole, and otherwise―from the Crescent City.
Photo: Iain Bagwell
Gumbo is usually a labor of love. The brilliant accelerator here is that we sauté chicken and veggies in the roux while it cooks and develops the trademark deep, rich color and nutty flavor (instead of browning the roux separately). Test Kitchen Director Vanessa Pruett says, “Drippings from authentic andouille sausage start a strong foundation, adding spicy, garlicky goodness to the dish.”