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Reduced Fat Gumbo

List of Ingredients

This is so close to the original, it's almost impossible to tell that fat has been significantly reduced.

Brown 3/4 c. flour in a 9 x 13 metal pan in a 400-degree oven until the color of a worn penny. This may take up to 25 minutes. Or brown it in a fry pan, stirring constantly, over fairly high heat.

Set aside.

Meanwhile, "sweat" in 2-3 T. chicken broth or a spritz of oil:
4 c. onions, chopped
2 large peppers, chopped
2 c. celery, chopped

Add: 2 large pkgs. frozen okra (or 2 lbs. fresh, sliced thin). Saute about 1/2 hour.

Stir flour into vegetables. Gradually add 3-4 c. chicken broth (2 cans).

Add: 1 qt. tomatoes
2 cans Rotel

Proceed as in My Gumbo.






Recipe

Note: To microwave roux, decrease quantity to 2/3 c. each. Microwave 6 minutes on HIGH. Stir. Cook 30-60 seconds more until browned as desired.

Variations:

Gumbos enthusiasts use almost anything to make a good gumbo. Squirrel, rabbit, coon, possum, alligator, and even good old beef can go into the pot. This one is often served in New Orleans. It's really nice and much less expensive than those with seafood.

My version is very similar to the previous recipes except for the seafoods. I substitute chicken and Andouille sausage or kielbasa for the shrimp, oysters, and crab. Sometimes, though, I do chicken, sausage, and one or more seafoods.

Gumbo is also a good way to use leftover turkey. I boil the bones, strain the broth, and use 3-4 c. turkey.