Emeril's Low-Fat Seafood Gumbo
Have not tried it yet, posting to find the calorie content. Great reviews from the Food Network, however.
INGREDIENTS
Nutrition- 3⁄4
- 2tablespoons vegetable oil
- 2tablespoons unsalted butter
- 2
- 1poblano pepper, chopped
- 2
- 5
- 1(15 ounce) can whole tomatoes
- 4cups chicken stock
- 4cups clam juice
- 8
- 1⁄2
- 1⁄2teaspoon cayenne
- 2teaspoons fresh thyme leaves
- 3blue crabs, quartered (optional)
- 1
- 2dozen oysters, shucked and liquid reserved
- 1
- 1⁄4cup chopped fresh flat-leaf parsley
- 1⁄2
Serving suggestion
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.