Photo: John Autry; Styling: Leigh Ann Ross
4 servings (serving size: 1 1/2 cups gumbo and 1/2 cup rice)

The gumbo-blend vegetables contain chopped celery, onion, bell pepper, corn, and okra. If you can't find this particular blend, substitute a mixture of frozen okra and corn.

How to Make It

Step 1

Melt butter in a Dutch oven over medium heat; cook 2 minutes or until lightly browned. Add onion and next 7 ingredients (through celery); cook 4 minutes, stirring occasionally.

Step 2

Increase heat to medium-high. Add chicken broth and vegetable blend. Combine 1 cup water and flour, stirring well; stir into broth mixture. Bring to a boil. Reduce heat, and simmer for 18 minutes. Add crab, and simmer for 2 minutes. Serve over rice.

Ratings & Reviews

pandaderp's Review

September 26, 2013
I think a crucial part of this recipe was left out: the tomatoes. It was a yellow inediable mess without them.

Adshehan's Review

February 18, 2012
Although I read that it was NOT a traditional gumbo and tried anyway, I was disappointed. Needs something more, too bland for my family.

emensa's Review

April 11, 2011

klesar's Review

February 25, 2011
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!

TerriS2's Review

January 27, 2011
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's Review

December 08, 2010
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.

ToryRose's Review

December 05, 2010
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.

perryk's Review

December 03, 2010
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.

lhelton1230's Review

December 01, 2010
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.

RMcManus's Review

November 29, 2010
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.