Crab and Vegetable Gumbo
Cooking Light
The gumbo-blend vegetables we call for in this recipe 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.
Servings 4 Servings (serving size: 1 1/2 cups gumbo and 1/2 cup rice)
- olive oil enough to coat pot
- 1 cup chopped onion
- 0.333333 cup chopped carrots
- 0.5 teaspoon Kosher salt
- 0.5 teaspoon ground cumin
- 0.5 teaspoon ground red pepper
- 0.5 teaspoon black pepper
- 0.25 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
- 1 (8-ounce) container crab claw meat, shell pieces removed
- 2 cups hot cooked brown rice
Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and next 7 ingredients (through celery); cook 4 mins, stirring occasionally. Increase heat to medium-high. Add chicken broth, water and vegetable blend, stirring well. Bring to a boil. Reduce heat and simmer for 18 mins. Add crab and simmer for 2 mins. Serve over rice. (Recipe♦322)
