Reduced-Fat Sausage, Chicken, and Shrimp Gumbo
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
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.
© 2018 America's Test Kitchen. All rights reserved.