Shrimp and Crab Gumbo

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

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. 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. 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. 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.