Cooking Light
Active Time
40 Mins
Total Time
40 Mins
Serves 4 (serving size: 1 1/2 cups)

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.

How to Make It

1. Heat 1 tablespoon oil in a large saucepan over medium-high. Add flour; cook 1 minute or until lightly browned, stirring constantly with a whisk. Add broth; stir with a whisk until thick. Pour into a bowl; set aside. Wipe pan clean with paper towels.

2. Heat remaining 1 tablespoon oil in pan over medium. Add onion and ham; cook 10 minutes, stirring occasionally. Add bell pepper, celery, thyme, garlic, and okra; cook 5 minutes or until vegetables are almost tender, stirring occasionally. Add broth mixture, water, red pepper, paprika, black pepper, salt, allspice, and tomatoes. Bring to a boil; reduce heat, and simmer 10 minutes or until vegetables are tender. Stir in shrimp; cook 4 minutes or until shrimp are done. Ladle into bowls, and top with chopped parsley.

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