Gumbo
6
Points®
Total time: 1 hr 15 min • Prep: 20 min • Cook: 55 min • Serves: 4 • Difficulty: Easy
This iconic Louisiana meal-in-a-bowl stew is packed with okra, tomatoes, and green peppers as well as sausage, chicken, shrimp, and crabmeat. This version is streamlined, skipping the traditional and sometimes intimidating roux. It also adds the rice right in the pot (instead of serving the gumbo over it) to thicken it, making it a true one-pot meal. This gumbo does take almost an hour to cook, so make it on the weekend and refrigerate it up to three days or freeze it for up to three months. It’s often even better the next day once all the flavors have had time to mingle and meld together.
Ingredients
Vegetable oil
4 tsp
Green bell pepper
1 medium
Scallions
8 medium
Celery
1 rib(s), medium
Garlic
1 clove(s)
Canned diced tomatoes
14 oz
Reduced sodium chicken broth
1¾ cup(s)
Frozen okra
10 oz
Fresh thyme
1½ tsp
Bay leaf
1 leaf/leaves
Crushed red pepper flakes
¼ tsp
Uncooked white rice
½ cup(s)
Uncooked shrimp
12 medium
Uncooked skinless boneless chicken breast
2 oz
Kielbasa
2 oz
Cooked crabmeat
1 cup(s), flaked
Instructions
1
Heat a large nonstick saucepan. Swirl in the oil, then add the bell pepper, scallions, celery, and garlic. Sauté until slightly wilted, 5 minutes. Add the tomatoes, broth, okra, thyme, bay leaf, and red pepper. Bring to a boil; reduce the heat and simmer, covered, until the vegetables are soft, about 15 minutes.
2
Stir in the rice and continue cooking until the rice is soft on the outside but still hard in the center, 15–20 minutes. Add the shrimp, chicken, and kielbasa; simmer, covered, until the shrimp is pink and opaque, the chicken is cooked through, and the rice is completely tender, 5–10 minutes more. Add the crabmeat; cook until just heated through. Remove the bay leaf before serving. Yields 2 1/4 cups per serving.
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