Crab Gumbo

To heighten the flavor we've added turkey ham to this crab and okra stew. For under 250 calories a serving, this can be
a hearty meal for even those watching their waistlines.

Ingredients
1/2  cup chopped green sweet pepper
1/2  cup sliced green onion
1  clove garlic, minced
1  tablespoon cooking oil
1  14-1/2-ounce can  reduced-sodium chicken broth
1  cup water
2  medium tomatoes, peeled and chopped
3/4  teaspoon snipped fresh thyme or 1/4 teaspoon dried thyme, crushed
1/8 to 1/4  teaspoon bottled hot pepper sauce
1  10-ounce package frozen sliced okra
1  6-ounce can crabmeat
1/2  cup diced turkey ham
1  tablespoon file powder (optional)
2  cups hot cooked rice
 
Directions
1. In a large saucepan cook green pepper, green onion, and garlic in hot oil until vegetables are tender. Stir in chicken broth, water, tomatoes, thyme, and hot pepper sauce. Bring to boiling. Stir in okra; reduce heat. Cover and simmer about 10 minutes or until okra is tender.
 
2. Meanwhile, drain, flake, and remove cartilage from crabmeat. Stir crabmeat and turkey ham into gumbo. Heat through. Stir in file powder, if desired. 

3. To serve, divide gumbo among four soup bowls. Top each with one-fourth of the rice. Makes 4 servings. 

Make-Ahead Tip: Prepare gumbo; cool slightly. Cover and chill up to 24 hours. Reheat over medium heat, stirring frequently. Serve as above.


Source:  Better Homes & Gardens