Fish Recipes (Most Popular)
This is a lighter take on my Shrimp and Oyster Gumbo recipe, which was quite a dilemma for me. A gumbo can be created without a roux - theoretically - but this is against the opinion of several in New Orleans that I interviewed when I visited last year. Having made it both ways, I have to say I agree. I don't claim to be an expert by any means, except that the word-of-mouth says I need to make a roux from oil and flour to start the gumbo. To lighten things up, I used half as much oil and flour, but added okra as a thickener. I also ground my own chicken andouille sausage. I'd say that this hit all the notes I expect to hit with a gumbo: it's spicy, rich, and hearty, with that subtle fried flavor that the roux brings.
NOTE: the ground chicken is seasoned to create an ultra lean andouille sausage (liquid smoke, thyme, garlic, salt, and pepper).
This recipe replaces potato with rutabaga, which makes it slightly sweeter...and a lot lighter.
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