Gumbo

Gumbo is a favorite dish found in many Louisiana kitchens at anytime throughout the year. I can truly say that gumbo is one dish that natives cannot live without! There are several types of gumbo that Louisianians cook–there is Seafood, Okra, Chicken, and many more variations that may not have a name! Despite the many variations, the one thing that is the same with most traditional Louisiana gumbo recipes is that they tend to be high in fat and cholesterol due to several varieties of meat such as pork, shellfish, and chicken. Yes, I know, when it comes to gumbo, for most people watching calories is not on their minds! So, why is this soup-like dish so popular? Besides being loaded with tons of meat, the combination of different varieties of spices is what definitely makes this dish stand out from any other soup recipe!

I must admit, gumbo was my favorite meal that I cooked at least once a month! The more I cooked it, the better I got! A mix of time, love and skills, will make any gumbo delicious! Unfortunately, after changing my diet due to health challenges, I didn’t eat gumbo anymore, but I desired to have this intense, unique flavor again. So I set out on an exploratory journey in my kitchen to recreate this delicious, spicy recipe! Unlike the traditional recipe that I grew up eating, my new recipe is much healthier and allergy friendly. In fact my gumbo remix does not contain gluten (wheat), shellfish and tomatoes–that’s right…no shrimps, no crabs, no tomatoes, and no roux (flour mixture to make the gumbo thick)! This recipe is perfect for people who have high cholesterol, acid reflux, or rheumatoid arthritis. Even though many of the ingredients are different, this gumbo recipe is not missing the traditional flavor that I’ve always loved!

Be sure to watch the video to see how I make my gluten-free and allergy friendly Gumbo! The full recipe can be found in my cookbook (page 39), “So, What Can I Eat Now?!”