Food Network
Home> Recipes>
Low-Fat Seafood Gumbo Recipe

Low-Fat Seafood Gumbo

Emeril Lagasse

Recipe courtesy Emeril Lagasse

Show: Emeril LiveEpisode: Healthy Classics

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (19)

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be signed in to review this recipe.

or Register to Review

Average Rating:

Total Reviews: 19

Showing 1-10 of 19

Sort by:

Newest

  • on December 27, 2011

    Flag

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

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 01, 2011

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 06, 2011

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 15, 2011

    Flag

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

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 08, 2010

    Flag

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

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 15, 2010

    Flag

    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!!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 02, 2010

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 07, 2009

    Flag

    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!!!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 05, 2009

    Flag

    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

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 27, 2009

    Flag

    I didn't put the okras, clams or crab in....just shrimp and lobster and it was amazing. The flavors, the colors. Very appealing. I loved every bite.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Coupons For You

Food Network Food Network
© 2012 Television Food Network G.P. All rights reserved.