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

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!

suchamom January 28, 2013

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.

Deb G June 09, 2010

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.

Geschmackmeisterin March 24, 2008