Reduced-Fat Sausage, Chicken, and Shrimp Gumbo
Appears in Cook's Country August/September 2012
It’s not gumbo without roux. Roux is fatty by definition. So how do you cut the fat without cutting the roux?
WHY THIS RECIPE WORKS
We wanted to create a healthier gumbo recipe with plenty of flavor. Toasting flour in a dry pan and mixing it with the aromatics allowed us to slash the amount of fat needed for the “roux” while keeping the deep, toasty flavor. Lean breast ...