Ingredients for Shrimp And Crab Gumbo
- All Purpose Flour
- 4 slices bacon
- Onions
- Green Bell Peppers
- Celery Ribs
- Garlic Cloves
- 1 cup water
- Fat Free Low Sodium Chicken Broth
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon salt
- Crushed Red Pepper Flakes
- Frozen Cut Okra
- Medium Shrimp
- Lump Crabmeat
- Cooked Long Grain Rice
- Hot pepper sauce, for serving (optional)
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How to Make Shrimp And Crab Gumbo
- In a small skillet, whisk together 1/4 cup all-purpose flour. Cook over medium heat for 5 minutes, or until the flour is a light brown color, stirring constantly to prevent burning.
- Transfer the toasted flour to a small bowl and set aside to cool.
- Cook 4 slices of bacon in a Dutch oven over medium-high heat for 3 minutes, until slightly crispy.
- Add 1 medium onion (chopped), 1 green bell pepper (chopped), 2 stalks celery (chopped), and 2 cloves garlic (minced) to the Dutch oven. Sauté for 10 minutes, or until the vegetables are tender and lightly browned.
- Pour in 1 cup of water and cook for 1 minute, stirring constantly.
- In a medium bowl, whisk together the cooled toasted flour and 1 (14.5 ounce) can of chicken broth until smooth.
- Gradually pour the flour-broth mixture into the Dutch oven, whisking constantly to prevent lumps.
- Stir in the remaining 1 (14.5 ounce) can of chicken broth, 1 teaspoon Cajun seasoning, 1/2 teaspoon salt, 1/4 teaspoon crushed red pepper flakes, and 1 cup chopped okra.
- Bring the gumbo to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
- Add 1 pound of shrimp (peeled and deveined) and cook for 3 minutes, or until pink and cooked through.
- Gently stir in 1 cup of crabmeat.
- Remove from heat and let stand for 5 minutes to allow flavors to meld.
- Serve the gumbo hot over cooked rice. Garnish with chopped green onions and a dash of hot pepper sauce, if desired.
Nutrition Information (Approximate per serving)
Sodium
39 g
Sugar
24g
Fat
6g
Carbs
14g
