Shrimp and Crab Gumbo

Ingredients

• 2 (6-ounce) cans lump crabmeat (such as Chicken of the Sea), drained
• 2 (6-ounce) cans lump crabmeat (such as Chicken of the Sea), drained
• 1 ½ cups finely chopped green bell pepper (about 1 large)
• 1 ½ cups finely chopped green bell pepper (about 1 large)
• 4 garlic cloves, minced
• 4 garlic cloves, minced
• ¹/₃ cup all-purpose flour
• + 25 more ingredients
• • ¹/₃ cup all-purpose flour
  • 3 bacon slices, diced
  • 3 bacon slices, diced
  • 2 cups finely chopped onion
  • 2 cups finely chopped onion
  • 4 celery stalks, thinly sliced
  • 4 celery stalks, thinly sliced
  • 2 (14-ounce) cans fat-free, less-sodium chicken broth, divided
  • 2 (14-ounce) cans fat-free, less-sodium chicken broth, divided
  • ½ teaspoon salt
  • ½ teaspoon salt
  • ¼ teaspoon crushed red pepper
  • ¼ teaspoon crushed red pepper
  • 1 (16-ounce) bag frozen cut okra, thawed
  • 1 (16-ounce) bag frozen cut okra, thawed
  • 1 cup water
  • 1 cup water
  • 1 pound peeled and deveined medium shrimp
  • 1 pound peeled and deveined medium shrimp
  • 3 cups hot cooked long-grain white rice
  • Hot pepper sauce (optional)
  • 2 teaspoons salt-free Cajun seasoning
  • 3 cups hot cooked long-grain white rice
  • Hot pepper sauce (optional)
  • 2 teaspoons salt-free Cajun seasoning

Place flour in a small skillet; cook 5 minutes over medium heat or until flour is brown, stirring constantly. Place in a small bowl; cool. Cook bacon in a Dutch oven over medium-high heat 3 minutes. Add onion, bell pepper, celery, and garlic; sauté 10 minutes or until vegetables are tender and li...

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