Randy Mayor; Jan Gautro
6 servings (serving size: 1/2 cup rice and 1 1/4 cups gumbo)

Traditionally, gumbo begins with a roux of butter and flour. Toasting the flour in a dry pan on the stove provides a flavorful, low-fat substitute for a roux in this Creole specialty.

How to Make It

Step 1

Place flour in a small skillet; cook 5 minutes over medium heat or until flour is brown, stirring constantly. Place in a small bowl; cool.

Step 2

Cook bacon in a Dutch oven over medium-high heat 3 minutes. Add onion, bell pepper, celery, and garlic; sauté 10 minutes or until vegetables are tender and lightly browned. Add water, and cook 1 minute, stirring constantly.

Step 3

Combine toasted flour and 1 can of chicken broth in a medium bowl, stirring well with a whisk. Gradually pour broth mixture into pan. Stir in remaining can of chicken broth, Cajun seasoning, 1/2 teaspoon salt, crushed red pepper, and cut okra; bring to a boil. Cover, reduce heat, and simmer 15 minutes.

Step 4

Add shrimp; cook 3 minutes or until shrimp are done. Gently stir in crabmeat. Remove from heat; serve gumbo over rice. Serve with hot pepper sauce, if desired.

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Ratings & Reviews

cindytuck's Review

July 29, 2012
I am not only from New Orleans, still live there and was born and raised there. This gumbo is excellent! I was very skeptical about browning the flour to replace the roux, and after 5 minutes I thought it would never brown, but after about 8-9 minutes it was the perfect roux color without adding all the calories and fat of a roux (which is normally half flour and half oil). The people who didn't like this probably didn't brown the flour enough and substituted the bacon for something else. The bacon adds just enough oil to sauté the vegetables but adds only 1/3 of the fat of a tablespoon of cooking oil! It also adds much more flavor than those chicken or turkey sausages. My husband loved it too, and better than most other gumbos! If you want it more authentic, add gumbo file'.

thethomps's Review

July 24, 2011
We actually love this recipe at our house. It's definitely not authentic gumbo, but it has good flavor and the crab is a nice touch. We use fresh okra from the Farmer's Market when it's in season since it tastes better than the frozen. We also had quite a bit of hot pepper sauce, as we like our soup to have some kick. Since it makes a lot, we end up eating half and freezing half for later. It tastes just as good reheated.

gunnercade's Review

December 05, 2010
This is a nice, light and easy stew. It's not the real thing, but in my opinion it's a fine compromise between taste and nutrition. I used smoked chicken sausage instead of bacon, and used a touch of canola oil to brown the veggies. I'll have the real thing in New Orleans.

erinbennett's Review

October 08, 2010
If you're not going to make a roux, then do not call it gumbo.

kaykaypee's Review

February 23, 2009
This recipe is pretty bad...I am not ever going to make this again. A waste of some very expensive ingredients. YUCK