re: Gumbo makes me feel awful - is it the type of sausage I’m using?

I am 54, and have had the same issues in the past. I am also a chef, and have made 100's of gumbos, and stumbled across a technique that has made gumbo nice to my gut. First, I believe that many people have gluten issues to some degree, and the amount of flour in roux is a lot. So I started using cassava flour, the texture and flavor is perfect. Second, and I know some will disagree with this, but when I add my stock to the roux/trinity, I intentionally cause it to separate. Then I skim off all of the fat that comes to the top, until I get the same amount out that I put in. Then I let the gumbo simmer and add meats, whatever. I also skim the fat that comes up from the meat. The results are identical to traditional gumbo but I don't feel like crap after eating. I know people say fat is flavor, but I think fat is the vehicle for flavor, and once it's done it's job, pull it out. Fat is very hard to digest.