To keep it simple we've used only the essential ingredients in this version of this hearty Louisiana dish: sausage okra rice and a little seasoning.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Munchies | 2017-04-26 14:37:09 |  6,451,488 Views |
How To: Make Chicken and Sausage Gumbo with Isaac Toups
Jessie Price was the editor-in-chief of EatingWell magazine from 2013 until its final issue in April 2022. She started working at EatingWell in 2003 as a freelance recipe tester and joined the team full-time shortly thereafter. She has worked on 13 EatingWell cookbooks and wrote the James Beard Award-winning The Simple Art of EatingWell. One of her favorite parts of the job: tasting recipes in the EatingWell Test Kitchen. (She's tasted more than 3500 over the years!) Jessie has also represented EatingWell in national and local media appearing on NBC's Today show TV Land's Best Night In and video news network Cheddar.
The EatingWell Test Kitchen is a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process that includes testing by trained recipe testers using various equipment (e.g. gas and electric stoves) and a variety of tools and techniques to ensure that it actually works when you make it at home. Testers shop at major grocery stores to research ingredient availability. Finally a registered dietitian reviews each recipe to ensure that we deliver food that is not only delicious but also meets our nutritional guidelines. Learn more about our nutritional philosophy and nutritional parameters.
This simplified version of gumbo is quick and easy to make. Here are some key ingredients that make it healthier:
