Shrimp and Crab Gumbo

Shrimp and Crab Gumbo Recipe


Ingredients

  • 1/3 cup all-purpose flour
  • 3 bacon slices, diced 
  • 2 cups finely chopped onion 
  • 1 1/2 cups finely chopped green bell pepper (about 1 large) 
  • 4 celery stalks, thinly sliced 
  • 4 garlic cloves, minced
  • 1 cup water
  • 2 (14-ounce) cans fat-free, less-sodium chicken broth, divided 
  • 2 teaspoons salt-free Cajun seasoning
  • 1/2 teaspoon salt 
  • 1/4 teaspoon crushed red pepper
  • 1 (16-ounce) bag frozen cut okra, thawed
  • 1 pound peeled and deveined medium shrimp 
  • 2 (6-ounce) cans lump crabmeat (such as Chicken of the Sea), drained 
  • 3 cups hot cooked long-grain white rice 
  • Hot pepper sauce (optional) 

Preparation

Place flour in a small skillet; cook 5 minutes over medium heat or until flour is brown, stirring constantly. Place in a small bowl; cool.
Cook bacon in a Dutch oven over medium-high heat 3 minutes. Add onion, bell pepper, celery, and garlic; sauté 10 minutes or until vegetables are tender and lightly browned. Add water, and cook 1 minute, stirring constantly.
Combine toasted flour and 1 can of chicken broth in a medium bowl, stirring well with a whisk. Gradually pour broth mixture into pan. Stir in remaining can of chicken broth, Cajun seasoning, 1/2 teaspoon salt, crushed red pepper, and cut okra; bring to a boil. Cover, reduce heat, and simmer 15 minutes.
Add shrimp; cook 3 minutes or until shrimp are done. Gently stir in crabmeat. Remove from heat; serve gumbo over rice. Serve with hot pepper sauce, if desired.


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