Crab and Vegetable Gumbo

  • RMcManus Posted: 11/29/10
    Worthy of a Special Occasion

    Agree that this isn't really gumbo. My dish was also yellow, instead of the red tone in the picture. However, I still liked the taste and thought the recipe was quick and easy.

  • TerriS2 Posted: 01/27/11
    Worthy of a Special Occasion

    This has become one of our favorite dinners! I use the claw crab meat which is quite inexpensive and pretty much follow the recipe. A great soup!

  • Cyndi01 Posted: 12/08/10
    Worthy of a Special Occasion

    What happened? I usually can count on Cooking Light's recipes to be spot on. I'm like the other people who chose to respond that I re-read the recipe countless times thinking I did something wrong. It was not until I got on line that I realized I was not the only one. The yellow mess I ended up with was terrible and I tossed it. I personally could not think of a way to salvage it. I'm really glad I waited to add the crab because it wasn't inexpensive.

  • lhelton1230 Posted: 12/01/10
    Worthy of a Special Occasion

    I agree that something was missing. Although I followed the recipe to the letter, my gumbo was also kind of slimy and yellow looking. It tasted good, hence the second star, but I don't think we'll make this again unless the editors post a correction.

  • perryk Posted: 12/03/10
    Worthy of a Special Occasion

    Ok, so I followed the recipe to a T and got the same yellow mess everyone else is talking about. I looked at the picture and realized they obviously left out some ingredients, like tomatoes, for instance. So, I added 2 cans tomatoes, about 2 Tbsp tomato paste, cajun seasoning and a little sage. The results were delicious! I'd make it again with these changes.

  • klesar Posted: 02/25/11
    Worthy of a Special Occasion

    This was delicious and really filling. While this is not a traditional gumbo (no roux), it is a very good gumbo-inspired soup and healthier than traditional gumbo. I made a few changes, 2 tbsp of butter instead of 3, vegetable broth instead of chicken, and brown rice instead of white. Like some other reviewers said, it does turn out more yellow than the picture. Okra can be slimy, but I didn't have that problem with the frozen gumbo blend I used. I will definitely be making this again!

  • ChristinaCooks Posted: 11/27/10
    Worthy of a Special Occasion

    Very odd. I know gumbo, and sir, this was no gumbo. I think a step or ingredient was missing. Ours was yellow, slimy and looked nothing like the picture. Also, how did the editors calculate such a thrifty cost/serving ($2.49) with 8 oz of crab claw meat?

  • ToryRose Posted: 12/05/10
    Worthy of a Special Occasion

    I made the following changes and I was very tasty. Olive oil instead of butter. Chickern for crab. I added one can of diced tomatoes, two T. of tomatoe paste and 1/2 t. coriander. I also used healthier brown rice.

  • Adshehan Posted: 02/18/12
    Worthy of a Special Occasion

    Although I read that it was NOT a traditional gumbo and tried anyway, I was disappointed. Needs something more, too bland for my family.

  • pandaderp Posted: 09/26/13
    Worthy of a Special Occasion

    I think a crucial part of this recipe was left out: the tomatoes. It was a yellow inediable mess without them.

advertisement

More From Cooking Light