Toms Simple Shrimp And Crab Gumbo - cooking recipe

Ingredients

6 ounces cooked frozen salad shrimp, thawed
8 ounces chunks crabmeat
1 small red bell pepper, chopped
1 medium jalapeno pepper, finely chopped and seeded
2 small celery ribs, chopped
1 small onion, chopped
1 fresh minced garlic clove
1 cup cut frozen okra, thawed
1/2 cup cooked white rice
1 (16 ounce) can diced tomatoes with juice, undrained
1 (8 ounce) can tomato sauce
2 teaspoons Smart Balance butter spread or 2 teaspoons regular butter
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cajun seasoning
1/4 teaspoon Frank's red hot sauce or 1/4 Tabasco sauce

Preparation

Chop onion, jalapeno and bell peppers, celery and garlic; set aside.
Start rice and cook accordingly and when finished set aside.
In medium to large pot over medium heat, add the vegetables and Smart Balance or butter and cook the vegetables until they start to soften, about 5 to 10 minutes.
Reduce heat to low and add to the pot diced tomatoes, tomato sauce, salt, pepper, Cajun seasoning, thyme and hot sauce; simmer 5 to 10 minutes, stirring occasionally.
To the pot add the shrimp, crab and okra; simmer another 5 to 10 minutes, stirring occasionally.
To the pot add the cooked rice; cover pot and simmer for the final 10 minutes, stirring 1 or 2 times. Enjoy.
Makes about 4 or 5 bowls of gumbo.