Cajun gumbo from The Complete Cooking Light Cookbook by Cooking Light Magazine

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • chawkins on September 10, 2014

    We enjoyed this. Instead of a roux, you just toasted the flour in a dry pan until brown, added to the sweated trinity with a little bit of water, stewed tomatoes and broth. The gumbo did get thickened and had the taste of real roux but hardly any fat. I used home-canned tomato sauce instead of the stewed tomato, turkey broth for the chicken broth and turkey meat instead of shrimp. A tablespoon of filé was added at the end to further thicken the gumbo, but I find that filé powder don't usually have much thickening effect.

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