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Image © Pink When
$2.52 per serving
2 likes
Ready in 2 hours
Spoonacular Score: 73% 
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.
Read the detailed instructions on Pink When
Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.
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.
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.
Extra-virgin olive oil is the least refined type of olive oil and therefore contains more of the beneficial compounds that get lost during processing. However, its minimal processing could also mean it has a lower smoke point than other olive oils. Once an oil starts to smoke, it begins to break down, producing a bad flavor and potentially harmful compounds. Unfortunately, the smoke point of an oil depends on so many factors that it is hard to say what the smoke point of an oil really is. For extra-virgin olive oil, it could be anywhere between 200-400 degrees Fahrenheit. Most people recommend using extra-virgin olive oil to add flavor to a finished dish or in cold dishes to be on the safe side. More refined olive oils, canola oil, coconut oil, and clarified butter/ghee are better options for high temperature cooking.
When buying celery, make sure the stalks feel firm and the leaves look fresh. Store in your refrigerator's crisper for up to two weeks.
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.
You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.
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.
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.
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dairy-free
