Low fat Gumbo!

With today being Mardi Gras I was wanting to cook some good ole gumbo or something Cajun. I knew that the rue that traditional gumbos use always start with butter...lots of it...then brown the flour. I came across this recipe on the food TV Netwtork and it is on the stove right now....and tastes and smells fantastic!! I was SOOOO excited to see that you can brown your flour in the oven to make the rue. I barely used any olive oil to cook my celery and onions and it turned out awesome!!!

Just wanted to share this recipe with all the other foodies out there! People always ask my hubby how he stays so thin and in shape....his answer is always...My wife loves to cook, but she finds ways to do it healthier and it still taste great! This is one of those examples. Browning your flour in the oven, instead of in a stick of butter! now, we do love the occasional splurge with the butter, etc....but if I can be creative and cut calories its a win-win! :drinker:

oh...wanted to add....I didn't add all the extra seafood in the recipe. I used this as a base for a good Chicken and Shrimp Gumbo and it turned out great. I would love to try it with the crab and oysters tho! Sounds fantastic!

also....didn't use any butter at all...just about a tablespoon of olive oil.

3/4 cup all-purpose flour
2 tablespoons vegetable oil
2 tablespoons unsalted butter
2 medium onions, chopped
1 poblano pepper, chopped
2 ribs celery, finely chopped
5 cloves garlic, minced
1 (15-ounce) can whole tomatoes
4 cups chicken stock
4 cups clam juice
8 ounces fresh okra, tops trimmed and halved lengthwise
3 bay leaves
1/2 lemon, juiced
Kosher salt
1/2 teaspoon cayenne
2 teaspoons fresh thyme leaves
3 blue crabs, quartered, optional
1 pound medium shrimp, peeled and deveined
2 dozen shucked oysters, liquid reserved
1 bunch green onions, chopped
1/4 cup chopped fresh flat-leaf parsley
1/2 pound lump crabmeat
Serving suggestion: cooked white rice

Directions

Preheat oven to 400 degrees F. Put the flour on a baking sheet and cook for about 30 to 40 minutes, stirring occasionally, until the flour is a dark nut brown.

Meanwhile, in a large heavy skillet or Dutch oven, heat the oil with the butter over medium heat. Add the onions, pepper, celery, and garlic. Season with salt and pepper and cook until softened, about 10 minutes. Add the tomatoes, crushing them through your fingers into the pot with their juices and cook for another 5 minutes. Gradually sift the browned flour in the pot until the vegetables are coated, cook for 2 minutes more. Slowly pour in the stock and clam juice, stirring constantly. Add the okra, bay leaves, lemon juice, salt, cayenne, thyme, and crabs. Bring to a boil, lower the heat, cover, and cook for 15 minutes.

Add the shrimp, oysters with their liquid, green onions and parsley; cook until the shrimp turn pink, about 3 minutes. Add the lump crabmeat and season the gumbo, to taste. Serve with rice.