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Boudreaux's Zydeco Stomp Gumbo
August 15, 2008

I reviewed several of the gumbo receipes on this site, and I followed this one more than the others. However, I chose to do the roux with 1/2 cup butter and 1/2 cup flour. It cooked beautifully, darkened nicely and wasn't oily. I also used Andouille sausage (it's a must). 6 cups of chicken broth(low sodium) was plenty. You don't need to cook the chicken separately, I simply added it with vegetables and it cooked fine. I used 4 cloves of garlic, added a red bell pepper and one chopped jalapeno pepper, along with the other vegetables. I used 1/4 cup of Cajun seasoning, 2 tsps of red pepper sauce, and a tablespoon of file powder at the end (a must). My husband went nuts over it (we like spice), served it over white rice.

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