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Image © Pink When
$2.52 per serving
1 likes
Ready in 2 hours
Spoonacular Score: 70% 
How to Make a Louisiana Style Gumbo takes around 2 hours from beginning to end. For $2.52 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. This recipe serves 10. One portion of this dish contains around 20g of protein, 5g of fat, and a total of 222 calories. Not a lot of people made this recipe, and 1 would say it hit the spot. A mixture of all purpose flour, bell pepper, chicken broth, and a handful of other ingredients are all it takes to make this recipe so yummy. This recipe is typical of Creole cuisine. It is a good option if you're following a dairy free diet. It works well as a main course. It is brought to you by Pink When. All things considered, we decided this recipe deserves a spoonacular score of 15%. This score is not so amazing. Try Louisiana Style Gumbo, Louisiana Gumbo, and Louisiana Gumbo for similar recipes.
Albarino, rosé Wine, and Sauvignon Blanc are my top picks for Gumbo. These low-tannin, lower alcohol wines will complement the heat in spicy cajun dishes, instead of making your mouth burn more. One wine you could try is Salneval Albarino. It has 4.2 out of 5 stars and a bottle costs about 9 dollars.
Light straw in color, the nose of this Albariño is seductive with honey, pear and tropical fruit and a slight mineral component. It is racy andzesty with citrus and floral flavors in the mouth, yet is round and soft at the same time.It matches perfectly with fresh seafood and shellfish; is an ideal accompaniment to salty, spicy Asian cuisine; and is also great on its own as a cocktail wine. Truly adventurous food lovers will amaze and inspire their friends by serving it with the unlikely, but fantastic pairing of traditional barbequed ribs with a sweet, slightly spicy tomato based sauce.
» Get this wine on Wine.com
Read the detailed instructions on Pink When
You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.
Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.
Many people will tell you to remove the skin on your chicken to cut down on fat. This is true, but if you like the taste, leave it on! You're only gaining a little fat for a lot of flavor. Plus, a little over half of the fat in chicken skin is monounsatured fat (that's a heart-healthy kind) and the notion that saturated fat is unhealthy is being questioned too. So in our opinion: dig in, skin and all!
Chicken breasts can be expensive, so you might consider buying a whole chicken and using all the parts for meals throughout the week.
If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.
Chicken breasts can be expensive, so you might consider buying a whole chicken and using all the parts for meals throughout the week. Depending on the recipe, you might be able to substitute the meat from more affordable (and flavorful) chicken thighs instead.
To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.
If you normally rinse your chicken?stop! You could be spreading bacteria around your kitchen and it isn't really necessary.
When cooking with beer, some believe the classic adage for cooking with wine still applies?don't cook with a wine (or beer) you wouldn't drink. This doesn't mean you should use an expensive brew to spike your chili. Just make sure your cooking beer, whatever the cost, is a good quality beer that will add to the flavor of your dish, not take away from it.
If you are cooking with beer, be aware that the amount of alcohol that evaporates could be much less than you think. In fact, researchers found that anywhere between 4 and 49 percent of the alcohol in a dish might remain depending on the cooking method, length of cooking, etc. Beer has less alcohol than wine or liquor, but it is still good to know if you are watching your intake.
Choose pasture-raised chicken if it is available. If it is not at your supermarket, visit a farmers' market and ask around.
Buying chicken breasts in bulk can save you money, but we prefer to suggest cutting back on meat consumption by experimenting with some easy vegetarian meals, and then splurging on higher-quality meat where the animals have been raised ethically and the meat does not contain antibiotics, growth hormones, etc.
According to the Environmental Working Group (EWG), celery is one of the worst vegetables in term of pesticide residue. If you're trying to reduce pesticide residue in your diet, be sure to buy organic celery.
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dairy-free
