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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The gumbo-blend vegetables contain chopped celery, onion, bell pepper, corn, and okra. If you can't find this particular blend, substitute a mixture of frozen okra and corn. Ingredients:
3 tablespoons butter |
1 cup chopped onion |
1/3 cup chopped carrot |
1/2 teaspoon kosher salt |
1/2 teaspoon ground cumin |
1/2 teaspoon ground red pepper |
1/2 teaspoon black pepper |
1/4 teaspoon garlic powder |
1 celery stalk, sliced |
2 cups fat-free, lower-sodium chicken broth |
1 (16-ounce) package frozen gumbo-blend vegetables |
1 cup water |
2 tablespoons all-purpose flour |
1 (8-ounce) container crab claw meat, shell pieces removed |
2 cups hot cooked long-grain white rice |
Directions:
1. Melt butter in a Dutch oven over medium heat; cook 2 minutes or until lightly browned. Add onion and next 7 ingredients (through celery); cook 4 minutes, stirring occasionally.
2. Increase heat to medium-high. Add chicken broth and vegetable blend. Combine 1 cup water and flour, stirring well; stir into broth mixture. Bring to a boil. Reduce heat, and simmer for 18 minutes. Add crab, and simmer for 2 minutes. Serve over rice.
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