Shrimp And Crab Gumbo - cooking recipe

Ingredients

1/3 cup all-purpose flour
3 slices bacon, diced
2 cups finely chopped onions
1 1/2 cups finely chopped green bell peppers (about 1 large)
4 celery ribs, thinly sliced
4 garlic cloves, minced
1 cup water
2 (14 ounce) cans fat-free low-sodium chicken broth, divided
2 teaspoons cajun seasoning
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1 (16 ounce) bag frozen cut okra, thawed
1 lb peeled and deveined medium shrimp
2 (6 ounce) cans lump crabmeat, drained (such as Chicken of the Sea)
3 cups hot cooked long-grain rice
hot pepper sauce (optional)

Preparation

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; saute 10 minutes or until vegetables are tender and lightly browned. Add water, and cook 1 minute, stirring constantly.
Combine toasted flour and 1 can of chicken broth in a medium bowl, stirring well with a whisk. Gradually pour broth mixture into pan. Stir in remaining can of chicken broth, Cajun seasoning, 1/2 teaspoon salt, crushed red pepper, and cut okra; bring to a boil. Cover, reduce heat, and simmer 15 minutes.
Add shrimp; cook 3 minutes or until shrimp are done. Gently stir in crabmeat. Remove from heat; serve gumbo over rice. Serve with hot pepper sauce, if desired.