Crab And Vegetable Gumbo

Name: 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

15 ingredients

2 steps

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.