Ingredients

• 1 medium green bell pepper
• 1 medium onion
• 1 garlic clove
• 1 stalk celery with leaves
• 4 green onion tops
• 1/4 cup fresh parsley
• 1/4 cup canola oil
• 6 tablespoons all-purpose 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 Tabasco® hot sauce
• 3 cups cooked rice

Preparation

1. Chop bell pepper, onion, garlic, celery, green onion tops and parsley.
2. To make a roux, heat oil and flour in a large skillet over medium heat. Stir constantly until flour is pecan colored.
3. Add bell pepper, onion, garlic, celery and 1 cup water to the roux. Cover and cook on very low heat until vegetables are tender.
4. Increase heat to high and add 2 cups water and 4 cups low-sodium chicken broth. Boil for 5 minutes.
5. Reduce to medium heat and add shrimp and crab meat. Boil 10 minutes.
6. Add green onion tops and parsley. Reduce to low heat and simmer for 5 minutes.
7. Season with pepper and hot sauce and serve over rice.

Helpful hints

• Roux varies in flavor, depending on how long the flour is cooked. For a deeper flavor, cook the roux until it is the color of coffee with cream added.
• Use fresh, frozen or canned lump crabmeat.