Rating: 2.5 stars
11 Ratings
  • 1 star values: 3
  • 2 star values: 4
  • 3 star values: 1
  • 4 star values: 2
  • 5 star values: 1

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.

Julianna Grimes
Recipe by Cooking Light December 2010

Gallery

Credit: John Autry; Styling: Leigh Ann Ross

Recipe Summary

Yield:
4 servings (serving size: 1 1/2 cups gumbo and 1/2 cup rice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

323 calories; fat 10.3g; saturated fat 5.8g; mono fat 2.6g; poly fat 0.9g; protein 17.2g; carbohydrates 41.3g; fiber 5.2g; cholesterol 67mg; iron 3.1mg; sodium 702mg; calcium 151mg.
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