From Vegetarian Times

Here, the rich, dark roux of a Louisiana-style gumbo is laced with carrots, parsnips, okra, and green beans, but feel free to substitute any vegetables you have on hand.

Vegetarian Gumbo

From Betty Crocker

From Betty's Soul Food Collection... Soul food takes on a spicy accent in gumbo packed with flavor, spice and plenty of shrimp and oysters.

New Orleans "Best" Gumbo

From Taste of the South

Chicken and Sausage Gumbo

From Ladies' Home Journal

Shrimp and sausage team up in this Cajun-style stew. The best part? Dinner is ready in just 30 minutes.

Shrimp Gumbo

From Better Homes and Gardens

This Cajun-inspired soup recipe is served over rice and topped with sliced green onions. Serve with bottled hot pepper sauce to liven up the dish.

Chicken and Sausage Gumbo

From EatingWell

To keep it simple, we've opted for just the essential ingredients in this rendition of the hearty Creole favorite: sausage, okra, rice and a little spice.

Sausage Gumbo

From Better Homes and Gardens

Spunky Cajun seasoning, velvety black beans and colorful vegetables keep this Cajun-Seasoned Vegetarian Gumbo lively, loaded and interesting. There's plenty of saucy liquid to flavor accompanying rice.

Cajun-Seasoned Vegetarian Gumbo

From Better Homes and Gardens

This low-calorie recipe includes everything necessary to call this Cajun recipe a gumbo--except the fat-laden roux.

Crab Gumbo

From Better Homes and Gardens

Gumbo is from an African word for okra, one of the two thickeners used for this Cajun stew. The other is file powder, a Louisiana seasoning made from ground sassafras leaves.

Chicken, Oyster, and Sausage Gumbo

From Food & Wine

Chef Way: At Boston's Tupelo, chef Rembs Layman prepares rich gumbo with house-made stock and a jerk seasoning blend from Christina's Spice & Specialty Foods.Easy Way: Use store-bought rotisserie chicken, canned chicken broth and supermarket jerk or Cajun seasoning.

Chicken-and-Okra Gumbo

From Food & Wine

This gumbo from chef-owner Donald Link of Herbsaint in New Orleans owes its flavor to the roux, a mix of flour and oil that's cooked until it's coffee-colored.

Shrimp-and-Crab Gumbo

From Taste of the South

Seafood and Okra Gumbo

From Diabetic Living

Browning the flour gives the gumbo its distinctive rich color and flavor.

Shrimp and Crab Gumbo

From Diabetic Living

This slow cooker recipe of classic Creole gumbo browns the flour in a skillet without fat so the final recipe has only 230 calories and 5 grams of fat per serving.

Chicken and Sausage Gumbo

From The Food Channel

Hearty slow-simmered traditional gumbo served ladled over steamed white rice. Perfect for Mardi Gras season...or anytime you're hungry!

Mardi Gras Gumbo