Crab and Vegetable Gumbo 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 Preparation: 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. 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.
Posted on: Wed, 30 Jul 2014 17:45:50 +0000
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