PODCAST- Dish on the Dish - Steven Satterfield's shrimp and andouille gumbo
This is a Stub Page. More content to come.
Looking at the bowl, what strikes you first is the profoundly dark roux with its mesmerizing sheen. The umber shade promises a complex richness from continued whisking and a low-and-slow simmer. And it delivers. Oh, does it deliver. The gumbo is velvety, its thickness punctuated by bobbing nuggets of andouille sausage and plump Georgia shrimp over a mound of Carolina Gold rice. Buttery thick slices of crusty bread are at the ready for necessary sopping.
On episode number six of "Dish on the Dish", a podcast spinning off from our biannual 100 Dishes issue, we'll hear from James Beard Award winning chef Steven Satterfield, about this oh-so-comforting Lousiana classic, where his recipe came from, and what makes it special. Warning, don't listen on an empty stomach, unless you're prepared to drive straight over to Westside's Miller Union immediately afterwards.
