Shrimp and Crab Gumbo
- CKD non-dialysis
1 cup gumbo plus 1/2 cup rice
- 1 cup bell pepper
- 1-1/2 cups onion
- 1 garlic clove
- 1/4 cup celery leaves
- 1 cup green onion tops
- 1/4 cup fresh parsley
- 4 tablespoons canola oil
- 6 tablespoons all purpose white flour
- 3 cups water
- 4 cups low-sodium chicken broth
- 8 ounces shrimp, uncooked
- 6 ounces crab meat
- 1/4 teaspoon black pepper
- 1 teaspoon hot sauce
- 3 cups cooked rice
Chop bell peppers, onion, garlic,celery leaves, green onion tops. and parsley.
To make a roux, heat oil and flour in a large skillet over medium heat. Stir constantly until flour is pecan colored.
Add bell pepper, onion, garlic, celery leaves and 1 cup water. Cover and cook on very low heat until vegetables are tender.
Increase heat to high and add 2 cups water and 4 cups low sodium chicken broth. Boil for 5 minutes.
Reduce to medium heat and add shrimp and crab meat. Boil 10 minutes.
Add green onion tops and parsley. Reduce to low heat and simmer for 5 minutes.
Season with pepper and hot sauce and serve over rice.