This is certainly not a soup to disrespect. To build all that great flavor with lower sodium, we began by making a quick homemade shrimp stock reduction, drawing lots of shrimp flavor from the shells. We slashed more sodium by ditching the sausage and instead using meaty chicken thighs for richness. The briny shrimp needed just a light dusting of smoked paprika to take the flavor to a whole new level—no extra salt required. Canola oil replaced saturated fat--heavy butter in the nicely darkened roux.
There's great brown rice from Louisiana (we gave a Tasties award to Cajun Grain brand in 2010), and a bowl of this lighter, but not light-weight, gumbo over chewy whole grains is something to celebrate.
890 calories per serving
2,501 milligrams sodium
14.8 grams saturated fat
334 calories per serving
539 milligrams sodium
1.6 grams saturated fat
View Recipe: Smoky Shrimp and Chicken Gumbo