You can find the recipe on my website at https://alittlespoon.com/seafood-andouille-gumbo/. Nothing, except the chicken stock, is pre-cooked or prepped, so, you can slow down, take it easy, and actually learn how to cook your perfect gumbo with me. No movie magic here! This gumbo uses a 15-min high-heat, dark chocolate-colored roux and gumbo filé as thickeners. Its liquid base is chicken and shrimp stock with a little bit of ale.

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