Shrimp and Crab Gumbo
Portions: 6 Serving size: 1-1/4 cups gumbo plus 1/2 cup rice
4 tablespoons canola oil
6 tablespoons all purpose flour
1 cup bell pepper, chopped
1-1/2 cups onion, diced
1 clove garlic, chopped
1 tablespoon celery leaves or diced celery
4 cups water (divided use)
4 cups low-sodium chicken broth
8 ounces uncooked shrimp
6 ounces crab meat
1 cup green onion tops, diced
1/4 cup fresh parsley, chopped
pepper to taste
1 teaspoon hot sauce (optional)
3 cups cooked rice
To make a roux, heat oil and flour in a large skillet over medium heat. Stir constantly until flour is pecan colored.
Add bell pepper, onion, garlic, celery leaves and 1 cup water. Cover and cook on very low heat until vegetables are tender.
Increase heat to high and add 3 cups water and 4 cups low sodium chicken broth. Boil for 5 minutes.
Reduce to medium heat and add shrimp and crab meat. Boil 10 minutes.
Add green onion tops and parsley. Reduce to low heat and simmer for 5 minutes.
Season with pepper and hot sauce and serve over rice.