Shellfish Gumbo

Ingredients

• 0.5 cup celery chopped
• 48 ounce less-sodium chicken broth fat-free canned
• 0.5 cup flour all-purpose
• 2  garlic cloves minced
• 0.5 teaspoon hot sauce 
• 8 ounces lump crab meat 
• 4 cups cut okra frozen
• 1.5 cups onion chopped
• 8 ounce standard oysters drained
• 1 pound shrimp deveined peeled
• 2 ounces ham smoked chopped
• 1.5 cups tomatoes peeled seeded chopped
• 2 tablespoons vegetable oil 

Equipment

• oven
• knife
• wire rack
• measuring cup
• dutch oven

Directions

1. Preheat oven to 35
2. Lightly spoon flour into a dry measuring cup; level with a knife.
3. Place flour in a 9-inch pie plate; bake at 350 for 45 minutes or until light brown. Cool on a wire rack.
4. Heat the oil in a large Dutch oven over medium-high heat. Stir in 3 tablespoons toasted flour, and reserve remaining flour for another use.
5. Add chopped onion and celery, and saut 2 minutes.
6. Add the okra, chopped tomato, ham, and broth, and bring to a boil. Reduce heat, and simmer 45 minutes. Stir in minced garlic. Bring to a boil, and add the shrimp, crabmeat, and oysters. Cook for 2 minutes or until the shrimp are done and edges of oysters curl. Stir in the hot sauce.