INGREDIENTS
2 TBSP. canola oil
2 TBSP. flour
1 red onion, chopped
1 green bell pepper, chopped
2 celery stalks, sliced
2 large garlic cloves, minced
3 cups chicken broth
1 package frozen okra
1 cup halved cherry tomatoes
2 tsp. hot pepper sauce or to taste
½ tsp. dried oregano
1 bay leaf
½ lb. lump crabmeat
2 cups hot cooked brown rice
1/3 cup thinly sliced scallions
DIRECTIONS
To make roux, heat oil in a large pot over medium-low heat.
Gradually stir in flour, cook, stirring constantly, until the roux is deep brown (do not let burn), about 10 minutes.
Add onion, bell pepper and celery, cook, stirring until softened.
Add garlic, cook until fragrant.
Slowly stir in broth and bring to a boil.
Reduce heat and add okra, tomatoes, pepper sauce, oregano and bay leaf; simmer, covered, 15 minutes.
Add shrimp and crabmeat; cook until shrimp are opaque in center.
Remove bay leaf and discard.
Divide cooked rice among shallow bowls.
Ladle gumbo evenly on top and sprinkle with scallions.
Serves 4.
