Rating: 4 stars
25 Ratings
  • 1 star values: 1
  • 2 star values: 2
  • 3 star values: 5
  • 4 star values: 10
  • 5 star values: 7

Thanks to savory spices and a quick-cooking roux, this gumbo cuts back on time (and calories!) and keeps the rich flavor.

Adeena Sussman
Recipe by Cooking Light April 2010

Gallery

Read the full recipe after the video.

Recipe Summary

prep:
40 mins
total:
40 mins
Yield:
4 servings (serving size: 1 1/2 cups gumbo and 1 1/2 teaspoons parsley)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add flour; cook 1 minute or until lightly browned, stirring constantly with a whisk. Add broth; stir with a whisk until thick. Pour into a bowl; set aside. Wipe pan clean with paper towels.

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  • Heat remaining 1 tablespoon oil in pan over medium heat. Add onion and ham; cook 10 minutes, stirring occasionally. Add bell pepper and next 4 ingredients (through okra); cook 5 minutes or until vegetables are almost tender, stirring occasionally. Add broth mixture, water, and next 6 ingredients (through tomatoes). Bring to a boil; reduce heat, and simmer 10 minutes or until vegetables are tender. Stir in shrimp; cook 4 minutes or until shrimp are done. Sprinkle with parsley.

Nutrition Facts

300 calories; fat 10.5g; saturated fat 1.4g; mono fat 4.4g; poly fat 2.8g; protein 26.6g; carbohydrates 26.5g; fiber 7.3g; cholesterol 143mg; iron 4mg; sodium 918mg; calcium 162mg.
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