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Crab and Vegetable Gumbo

1 Dec

3 tablespoons butter

1 cup chopped onion

1/3 cup chopped carrot

1/2 teaspoon salt

1/2 teaspoon ground cumin

1/2 teaspoon 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, shells removed

2 cups hot cooked long-grain white rice

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.

Yield: 4 services

Cooking Light, December 2010

Let me start by saying that I’ve never tried any other gumbo recipe – but my first gumbo was awesome!  This is so easy to make that actually I managed to drink a few beers and play a few rounds of Wii Tennis while this one was cooking.  I love those recipes that you can leave on the stove while you’re enjoying something else, and all the while the smell of your delicious dinner wafts through the house.

It’s incredibly spicy, but the starches of the rice and the sweetness of the crab meat round out the flavors and tame the heat.   This recipe is particularly fun because it leaves a lot of room to experiment and play with the flavors while you’re cooking.  I couldn’t find the frozen gumbo veggie blend so I bought a bag of frozen okra and used that with a half-bag of frozen corn I had left over (I used the whole bag because what on earth was I going to do with a half bag of frozen okra?).  I also chopped up two bell peppers (one red, one green) which I added with the carrots and celery.  I also added quite a bit of extra red pepper (nearly double!) because I had it in my mind that a gumbo should be red (remember the beers mentioned above), but I thought extra the spice was great.