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re: PuttaDaForkDown
Posted on 9/29/10 at 6:40 am to SW2SCLA
Posted on 9/29/10 at 6:40 am to SW2SCLA
My low fat gumbo starts with a slurry instead of a roux. I brown a couple of pounds in the oven by putting the flour on a cookie sheet at 350 until it gets nice and brown. To make a slurry just mix some browned flour with water. Other than that, all ingredients are the same.
I don't put sausage in my seafood gumbo, but I just can't use turkey sausage in andouille gumbo, might as well not make it. Jacob's make a great chicken andouille, not sure if it has fewer calories.
I don't put sausage in my seafood gumbo, but I just can't use turkey sausage in andouille gumbo, might as well not make it. Jacob's make a great chicken andouille, not sure if it has fewer calories.
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