re: Settle a gumbo argument

Silly debate---if you're making both dishes from scratch, you can control exactly how much sodium is in each one. Both can be as low-sodium as you'd like.

I make chicken gumbo with bone-in chicken cooked in the gumbo, not boneless chicken plus stock. (You fish out the chicken and debone it, returning the meat to the pot before serving.) The only added salt is from sausage/andouille/tasso, and you could certainly find a reduced sodium version of your favorite smoked meat product. Skip the salt when cooking rice and the whole shebang is pretty darn low salt.