Shrimp-and-Crab Gumbo
This gumbo from chef-owner Donald Link of Herbsaint in New Orleans owes its flavor to the roux, a mix of flour and oil that's cooked until it's coffee-colored. Plus: More Cajun and Creole Favorites
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Recipe Summary
Ingredients
Directions
Notes
Filé powder is made from ground, dried sassafras leaves. It is available from cajungrocer.com.
Suggested Pairing
Beer:
Full-flavored Abita Turbodog.