Shrimp gumbo with andouille sausage from City Kitchen at The New York Times by David Tanis

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Notes about this recipe

  • PinchOfSalt on August 13, 2015

    Definitely an untraditional recipe. This gumbo is tasty, but far from my favorite version. Would have preferred a darker roux, made separately from the browned "holy trinity". The proportion of okra was low. While the file powder did add to the flavor, the texture of the gumbo turned slimy as it cooled. Paul Prudhomme's recipe still rules in my kitchen!

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