6 Lightened-Up Gumbos That Are Full of Flavor

This gumbo has a warming heat, thanks to a generous helping of chopped poblano chiles. Juicy chicken thighs, tender shrimp and microwavable brown rice ensure that one bowl is hearty, filling and convenient. 

The key to an outstanding gumbo is a deep, dark roux. To get it just right, use a flat-bottomed wooden spoon to get into all the corners of the pot, and be attentive. Cook, stirring continuously, especially during the last 15 minutes. Reduce the heat as needed if you’re concerned the roux is cooking too fast. There’s no rescuing a burnt roux—it’s best to toss it and start over.

This gumbo is a great way to use leftover turkey from the holidays. If you don’t have turkey, it’s also good with chicken.

Take your gumbo up a notch by making your own stock with shrimp shells and vegetables. Freeze any leftover stock up to three months.

This gumbo features the convenience of a frozen vegetable blend—celery, onion, bell pepper, corn, and okra. Instead of a roux, you thicken the mixture with a slurry of flour and water.

Instead of andouille sausage, which is often used in gumbo, this one features lower-sodium smoked ham. If you want to peel and devein your own shrimp, you’ll need to buy 1 pound of raw, unpeeled shrimp.