SKINNYAMERICA: Gumbo

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Skinnymixer’s Gumbo features in the Chef Specials section of the cookbook SkinnyAmerica.

The Gumbo is a cookbook exclusive recipe…

New Orleans is one of my favourite places when I visit America, there is something about the rich culture and food that I just can’t get enough of!

This Gumbo recipe in SkinnyAmerica takes your tastebuds on a trip to Louisiana, but make sure you follow the tip to toast your flour to get the traditional dark roux

When I first visited New Orleans many, many years ago, the Skinnymixers community insisted I try a Gumbo. At the time, I didn’t eat seafood so the idea was lost on me but because so many people recommended I try it, it has a firm place on my “list of recipes to conquer one day”.

When I recently visited NOLA with my mum & sister for my mum’s 70th I gave it another go. IT’S SO DELICIOUS!! But I knew that such a time honoured dish, that the Louisanne locals are extremely passionate about, needed to be done right. So I naturally asked Grant to tackle this recipe, he’s excellent at more complex flavours.

I am proud of how this recipe turned out and I feel we have done this classic Cajun dish justice.

How to toast your flour for the Gumbo

What you will need:

This page exists to help people find what cookbook the Gumbo is in and also to provide a basic shopping list for when you are out and about and have forgotten your eBook or shopping list. (Handy I know!)

Dietary Variations

This recipe has variations to help make Gumbo that are Low Carb, Super Skinny, Paleo, Vegetarian and Low Fodmap. 

Want to know more about the SkinnyAmerica cookbook? 

This is the contents of the cookbook with all the dietary variations included for each. As you can see we have a strong focus on 

• Dairy-free
• Gluten-free
• Nut-free
• Egg Free
• Low Carb
• Paleo
• Vegetarian
• Low FODMAP