Reduced-Fat Sausage, Chicken, and Shrimp Gumbo
Appears in Cook's Country August/September 2012
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 ...