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Low-Fat Seafood Gumbo Recipe

Low-Fat Seafood Gumbo

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Average Rating:

Total Reviews: 20

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  • on September 27, 2012

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    Used coconut flour as we're pseudo-paleo in our kitchen and don't have any wheat in the pantry... this was great health cajun fix. Used the shells & tails of the shrimp to make a homemade shrimp stock... OMG so much flavor! ** My secret sauce for any seafood dish - Clamato (tomato and clam juice used it to dilute my stock :

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  • on December 27, 2011

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    Never thought 'low fat' gumbo could taste sooo good. We loved it and I will definitely make it again.

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  • on September 01, 2011

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    This recipe has changed my world!!!! Had NO idea a 'roux' could be made in the oven sans oil, awesome! Btw, also had no idea that 'low-fat' and 'Emeril' could be used in the same sentence. Wish he would do this to some of his other recipes since I love his food so much. Anyway, had to cut back on the ingredients since chicken breast was at hand, but next time will make with shrimp. Loved it.

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  • on April 06, 2011

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    Amazing! I made a few changes but no changes to the herbs. I doubled the recipe and used 4 cups of seafood stock with the 4 cups of chicken stock. Used frozen okra since okra was out of season and didn't use oysters, broiled about a pound of grouper and cut it into chunk size pieces. I will make this again.

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  • on March 15, 2011

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    Thanks, Mr. Lagasse for giving us people from Louisiana a low-fat alternative to one our staples :

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  • on November 08, 2010

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    I used whole wheat flour and vegetable broth. Loved this recipe and served with brown rice. Very healthy and a great winter dish!

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  • on April 15, 2010

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    In the past, I have made gumbo/etouffe with ONE STICK of butter in my roux!! I tried this recipe last night and it was great! Whoever thought of browning the butter in the oven instead of in a roux deserves some sort of foodie-award. It turned out just as flavorful as my usual dish but without all the fat. THANK YOU!!!

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  • on March 02, 2010

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    I made this for a Super Bowl party in honor of the New Orleans Saints. What you should know is I don't normally cook seafood (or cook for that matter and I am a vegetarian. It took way longer than an hour to chop all the veggies. I added extra too it: I put in mushrooms, string beans, and red bell pepper. I did not put in the blue crabs (I just couldn't do it but I did use shrimp (cleaned by the fish store guy! fresh lump crab meat and I added 18 little neck clams. I also added crushed red pepper and more garlic. I cooked everything together and let it sit. I added all the seafood at the last minute, as not to over cook it and served it with rice.
    I've never had gumbo, and even though I didn't try this one (my husband is my taste tester as I cook everyone raved about it. I also heard it was even better the next day. I will definitely make it again (I'm getting requests. It was costly, but using good ingredients makes a difference.

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  • on December 07, 2009

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    This gumbo was a bit time consuming, but well worth it. I didn't use the whole crabs, but used a can of lump crab meat, as well as canned oysters in their juice. The seasoning was safe, as far as heat. I kicked it up with some extra cayenne peppers and about a half cup of cooking sherry. Excellent!!!!

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  • on December 05, 2009

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    Dear food net work. Not everyone one lives near the coast to get fresh crab shrimp.and other seafood.How about putting substitutes in for us that do not live on the coast. What's with all your tv show using fresh herds spies. Your tv show host do not have to pay for fresh herds and spice I think you should use what we have in are pantry cabinets. If you guy do not relays e one in ten people do not have a job anymore. You need make it more affordable for all of us average joe's

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