Gumbo Recipes

Nothing says New Orleans quite like a good gumbo. Consisting of a strong flavored stock, protein, seasoning vegetables, and a thickener, it's a versatile dish for any occasion. In honor of this Louisiana favorite, we've compiled 12 lighter gumbo recipes to tantalize your taste buds .

The first choice on this list had to be our New Orleans Gumbo recipe. The key to an outstanding Cajun 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—best to toss it and start over.

Gumbo is usually a labor of love, but this quick dish comes together in just 30 minutes. The brilliant accelerator here is that we sauté chicken and veggies in the roux while it cooks and develops the trademark deep, rich color and nutty flavor (instead of browning the roux separately). Drippings from authentic andouille sausage start a strong foundation, adding spicy, garlicky goodness to the dish.

Freeze leftover stock up to three months, and use for chowder or risotto.

Learn how we made over this recipe.

Into the pot go broth, chicken, vegetables, and other fresh ingredients. Out comes pure comfort.

The gumbo-blend vegetables we call for in this recipe contain chopped celery, onion, bell pepper, corn, and okra. If you can't find this particular blend, substitute a mixture of frozen okra and corn.

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

Andouille packs a spicy punch. If you prefer a milder option, substitute kielbasa, or use less hot sauce. This recipe halves easily, and you can freeze the cooked pheasant meat for use in soups, stews, or pasta dishes. Filé powder (ground sassafras leaves) adds a mild flavor, similar to eucalyptus, and is often added to gumbo for its thickening properties.

Creole gumbos all share one ingredient: okra, which came to America with African slaves (the stew's name stems from ochingombo, a Bantu word for okra).

Traditionally, gumbo begins with a roux of butter and flour. Toasting the flour in a dry pan on the stove provides a flavorful, low-fat substitute for a roux in this Creole specialty.

Sausage and Chicken Gumbo is a hearty and filling meal that's great for weeknights. The frozen vegetables speed along the cooking process and you can add additional spices to flavor the meal to your taste.

In this crawfish gumbo, named for a small town in Louisiana, you brown the flour in the oven to create your roux. This technique provides a deep, nutty flavor without the fat.

This gumbo dish features crawfish, shrimp, and red snapper to create a hearty and protein-rich dinner option.