Shrimp and Crab Gumbo

• all-purpose flour↗1⁄3 cup
• slices bacon, diced↗3
• finely chopped onions2 cups
• finely chopped green bell peppers (about 1 large)1 1⁄2 cups
• celery ribs, thinly sliced↗4
• garlic cloves, minced↗4
• water↗1 cup
• cans fat-free low-sodium chicken broth, divided↗2 cans
• cajun seasoning2 teaspoons
• salt↗1⁄2 teaspoon
• crushed red pepper flakes↗1⁄4 teaspoon
• bag frozen cut okra, thawed1 bag
• peeled and deveined medium shrimp↗1 lb
• cans lump crabmeat, drained (such as Chicken of the Sea)↗2 cans
• hot cooked long-grain rice3 cups
• hot pepper sauce (optional)↗

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.