Crab Jumbo

By Joelene

Ingredients

• non-stick cooking spray
• 1 stalk celery, chopped
• 1 clove garlic, minced
• 1 medium onion, chopped
• 1/2 green bell pepper, seeded and chopped
• 3 cans (14 1/2-ounce size) stewed tomatoes -- undrained
• 3 cups sliced fresh okra
• 2 cups tomato juice
• 1 bay leaf
• 1 small red pepper pod -- seeded
• 1 tablespoon salt-free creole seasoning
• 1/4 teaspoon black pepper
• 1 pound fresh lump crabmeat -- drained and flaked
• 5 cups hot cooked parboiled rice (cooked without salt or fat)

Preparation

Step 1

Coat a large Dutch oven with cooking spray; place over medium heat until hot. Add celery, garlic, onion, and green pepper. Saute 5 minutes or until tender. Stir in next 7 ingredients; bring to a boil. Cover; reduce heat, and simmer 1 hour, stirring occasionally.

Stir in crabmeat; cook 2 minutes over low heat or until heated. Discard bay leaf and pepper pod. Ladle gumbo over 1/2-cup portions of rice. Serve warm.