This was fairly easy and tasty. I toasted the flour in the oven. I also added some extra spices, paprika, oregano, cayenne, and garlic powder. I added an extra can of tomatoes (no salt added), because I like tomatoes. I cooked the rice in the gumbo, adding it about 10 minutes into the final 30 minute cooking stint. I also added a little extra chicken broth to accommodate the rice. Overall, I think it came out pretty tasty, and it may be even better tomorrow after the flavors set in.
Jumpin' Jimmy's Gumbo
From EatingWell: January/February 1997
Lean chicken breast and a small amount of spicy andouille sausage along with okra and plenty of other vegetables are at the heart of this version of gumbo, the Cajun stew traditionally served on Good Friday. With significantly less fat and sodium plus loads of vegetables, you can feel good about eating this gumbo any day of the year.