Total Time
Prep 45 mins
Cook 0 mins

From Cooking Light.

Ingredients Nutrition


  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.
  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.
  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.
  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.
Most Helpful

5 5

Delicious. I was skeptical of a gumbo with no roux, but this worked perfectly. I too added the can of tomatoes, and because I'm a gumbo purist, I added about 1 tsp of file powder at the end. I left out the pepper flakes so my kids would eat it, but I added plenty of hot sauce to my own bowl. It really was superb. I will make this one again!

5 5

Very tasty and satisfying. Left off the rice to reduce the carbs, but otherwise just halved for DH and me. Great flavors. Thanks for posting.

5 5

delicious! i added a can of diced tomato too and a little bit of extra crushed red pepper and it was PERFECT. this is the way gumbo should taste.