Since its starting to get cool, I'd really like to have a pot of seafood gumbo. The recipe I usually use is full of stuff that is not SB friendly (vegetable oil and white flour)...does anyone have any ideas?

Just use WW flour and olive oil to make the roux and make sure you have lots of okra in it to thicken. I make it all the time and you really can't taste the difference. I don't make quite as much roux as I normally do and rely more on the okra for the thickening. I sometimes brown the flour in the oven ahead of time...saves a lot of stirring! The nutty flavor of the roux is pretty much the same.

Here's a recipe for chicken and sausage gumbo. You could substitute seafood for those if you like.

Chicken and Sausage Gumbo
4 Servings

3 T. Extra Virgin Olive Oil
6 oz uncooked boneless, skinless chicken breast, cut into 1-inch cubes
6 oz turkey sausage, cut into 1-inch cubes
10 oz frozen gumbo-style vegetables (peppers, okra, and onion)
1 medium garlic clove(s), minced
1 Tbsp whole wheat flour
1 cup canned low-sodium fat-free chicken broth
1 cup canned crushed tomatoes
1 piece bay leaf
1/4 tsp dried thyme
1/8 tsp table salt
1/8 tsp black pepper
1 medium scallion(s), green part only, chopped

Generously coat Dutch oven with oil. Add chicken and sausage; brown, stirring constantly, about 2 minutes.

Stir in frozen vegetables and garlic; sauté until vegetables are thawed, about 5 minutes.

Sprinkle mixture with flour and cook 1 minute. Stir in chicken broth and scrape up any browned bits in bottom of Dutch oven.

Stir in crushed tomatoes, bay leaf, thyme, salt and pepper; simmer 5 minutes. Remove bay leaf. Divide among 4 bowls, sprinkle with scallions and serve. Yields about 1 1/4 cups per serving.

Wooo hooo!!! Thanks for the help!!!! Yaaaaay for seafood gumbo!!!