Shrimp + Chicken Gumbo / by Rattaya Nagorski

I was a little intimidated to make this dish. It seemed like the taste profile all depended on the roux, and how well you did it. There were so many variations of how to make the right roux, some even as far as more than a couple of hours. Either way, I jumped into making this dish head-on and served it a little differently than directed.

Click here for the recipe: Shrimp + Chicken Gumbo