Reduced-Fat Sausage, Chicken, and Shrimp Gumbo
From Cook's Country
Cajun food isn’t known for its healthfulness, and gumbo is no exception. 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 meat replaces chicken thighs, but we use bone in to maximize the flavor while reducing the calories and fat. Fish sauce enhances the seafood flavor of lean shrimp, and just 4 ounces of andouille adds meaty richness and spice.
The toasted flour in step 1 should be slightly paler than a brown paper bag. You can find fish sauce with the other Asian products at most grocery stores. Since the salt content of fish sauce varies from brand to brand, taste the finished gumbo before seasoning it with salt. Serve with rice.
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