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re: Settle a gumbo argument
Posted on 5/7/13 at 10:02 am to Catman88
Posted on 5/7/13 at 10:02 am to Catman88
I use low sodium chicken broth. If I had serious hypertension I'd use water.
None of the veggies, roux, cayenne or file delivers any sodium. The sausage is delivering the salt.
Spaghetti and sauce not only are high salt but raw ground meat to make meat balls has more salt than raw chicken in making gumbo. I found that out last year when I started reading the nutrition labels on raw meat.
None of the veggies, roux, cayenne or file delivers any sodium. The sausage is delivering the salt.
Spaghetti and sauce not only are high salt but raw ground meat to make meat balls has more salt than raw chicken in making gumbo. I found that out last year when I started reading the nutrition labels on raw meat.
2
Posted on 5/7/13 at 10:18 am to Zach
Easier to go low sodium meatballs than gumbo. Sausage has 500mgs per serving and 1 serving is pretty small.
fresh hamburger doesn't cone close to that.
having said that, if he cab keep to the portion size, he could easily have some gumbo. However it won't be as tasty low sodium without hot sauce
fresh hamburger doesn't cone close to that.
having said that, if he cab keep to the portion size, he could easily have some gumbo. However it won't be as tasty low sodium without hot sauce
Posted on 5/7/13 at 11:46 am to Zach
quote:
I use low sodium chicken broth. If I had serious hypertension I'd use water.
None of the veggies, roux, cayenne or file delivers any sodium. The sausage is delivering the salt.
Spaghetti and sauce not only are high salt but raw ground meat to make meat balls has more salt than raw chicken in making gumbo. I found that out last year when I started reading the nutrition labels on raw meat.
Seems like youve already answered the question
I try to make everything low sodium.
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