Crab and Vegetable Gumbo

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.

Source: Cooking Light

Ingredients

 
olive oil (enough to coat pot)
1 cup
chopped onion
1⁄3 cup
chopped carrots
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
1
(8-ounce) container crab claw meat, shell pieces removed
2 cups
hot cooked brown rice
Yields:
Servings (serving size: 1 1/2 cups gumbo and 1/2 cup rice)

Instructions

Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and next 7 ingredients (through celery); cook 4 minutes, 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 minutes. Add crab, and simmer for 2 minutes. Serve over rice.

Dietary Preferences: