Cooking Light
Active Time
15 Mins
Total Time
35 Mins
Yield
Serves 4 (serving size: 1 1/2 cups gumbo and 1/2 cup rice)

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.

How to Make It

1. Melt butter in a Dutch oven over medium; cook 2 minutes or until lightly browned. Add onion, carrot, salt, cumin, red pepper, black pepper, garlic powder, and celery; cook 4 minutes, stirring occasionally.

2. Increase heat to medium-high. Add chicken broth and vegetable blend. Combine 1 cup water and flour, stirring well; stir into broth mixture. Bring to a boil. Reduce heat; simmer 18 minutes. Add crab, and simmer 2 minutes. Serve gumbo over rice. If desired, garnish with parsley, scallions, and microgreens.

Also appeared in: Cooking Light, September, 2021,Soups & Stews