Crab and Vegetable Gumbo

Ingredients

• 0.5 teaspoon pepper black
• 3 tablespoons butter 
• 0.3 cup carrots chopped
• 1  celery stalk sliced
• 2 cups rice long-grain white hot cooked
• 8 ounce crab claw meat 
• 2 tablespoons flour all-purpose
• 0.3 teaspoon garlic powder 
• 0.5 teaspoon ground cumin 
• 0.5 teaspoon ground pepper red
• 16 ounce gumbo-blend vegetables frozen
• 0.5 teaspoon kosher salt 
• 2 cups lower-sodium chicken broth fat-free
• 1 cup onion chopped
• 1 cup water 

Equipment

• dutch oven

Directions

1. Melt butter in a Dutch oven over medium heat; cook 2 minutes or until lightly browned.
2. Add onion and next 7 ingredients (through celery); cook 4 minutes, stirring occasionally.
3. Increase heat to medium-high.
4. Add chicken broth and vegetable blend.
5. Combine 1 cup water and flour, stirring well; stir into broth mixture. Bring to a boil. Reduce heat, and simmer for 18 minutes.
6. Add crab, and simmer for 2 minutes.
7. Serve over rice.