Reduced-Fat Sausage, Chicken, and Shrimp Gumbo

10 comments

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?

SERVES6

TIME1¾ hours

Reduced-Fat Sausage, Chicken, and Shrimp Gumbo

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 ...

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