Chicken and Crab Gumbo Low Fat

Total Time
Prep 15 mins
Cook 40 mins

A healthy and delicious stew which stretches 1/4 pound of chicken and 1/4 pound of crabmeat a long way. Add more hot sauce if you like heat, and add a cup of sliced okra if you like it. Adapted from Bonnie Stern.

Ingredients Nutrition


  1. Heat oil in a big pot or Dutch oven over medium heat.
  2. Whisk together the flour and cayenned, then whisk into oil. Reduce heat to medium/low and continue whisking for a few minutes until the roux turns a golden colour.
  3. Add onions, celery, peppers and garlic. Cook 5 - 10 minutes until vegetables are wilted.
  4. Add broth, tomatoes, chicken, rice, salt, pepper and hot sauce. Cover and simmer 20 minutes.
  5. Add corn and crabmeat and simmer 5 minutes. Add green onions and summer 2 minutes longer.
  6. Adjust salt, pepper and hot sauce to taste.
  7. Note: You may add 1 cup sliced okra when you add the chicken.
Most Helpful

We really enjoyed this - made it on a whim based on what we had in the house. I added extra rice and may try using some clam juice in place of some of the broth to give it a bit more of a fishy flavour - found that the crab was lost a bit. Will definitely make again - thanks!

DancingPanda March 11, 2009

This is really good! I found it harder to get this to a golden-brown. I know that canola oil is better for you however, I think butter would do the trick! Otherwise, excellent recipe! Made for PAC 07.

Caroline Cooks September 11, 2007

A delicious gumbo. Due to my husband's low sodium diet, I used low sodium chicken broth and tomatoes and didn't add any additional salt. The rest of us salted our gumbo at the table. I also added a little more chicken, in total, 2 chicken breast halves and additional hot sauce. This was very good and next time may thicken it a bit more with some additional flour. thanks for posting this really good recipe Cookin-jo!

Hey Jude August 28, 2006