Ingredients
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1/3 cup all-purpose flour
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3 slices bacon, diced
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1 1/2 cups finely chopped green bell peppers (about 1 large)
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4 celery ribs, thinly sliced
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4 garlic cloves, minced
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1 cup water
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2 (14 ounce) cans fat-free low-sodium chicken broth, divided
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2 teaspoons cajun seasoning
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1/2 teaspoon salt
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1/4 teaspoon crushed red pepper flakes
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1 (16 ounce) bag frozen cut okra, thawed
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1 lb peeled and deveined medium shrimp
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2 (6 ounce) cans lump crabmeat, drained (such as Chicken of the Sea)
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3 cups hot cooked long-grain rice
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hot pepper sauce
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2 cups finely chopped onions
Instructions
- 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.