Revamped for the weeknight hustle, this New Orleans comfort classic still delivers mega flavor and is chock-full of veggies.
2 tbsp canola oil
1 (10 oz) container mirepoix (diced onions, celery, and carrots)
1 (9 oz) pkg diced tri-color peppers
3 tbsp all-purpose flour
3/4 tsp Cajun or Creole seasoning
2 (8 oz) bottles clam juice
1 (14.5 oz) no-salt-added diced tomatoes, drained
1 (16 oz) bag frozen cut okra, thawed
1 lb frozen raw peeled, deveined extra-large shrimp, thawed
1 (8 oz) pkg lump crabmeat, picked over
In a large Dutch oven, heat oil on medium-high. Add the mirepoix and peppers. Cook 6–8 min., until softened, stirring often. Sprinkle in the flour and cook 2 min., until mixture is golden, stirring and scraping with wooden spoon constantly.
Stir in the Cajun seasoning, clam juice, ¾ cup water, tomatoes, and okra. Heat to a boil on high. Reduce to simmer and cook 10 min., until vegetables are tender. Season with salt and pepper.
Stir shrimp into mixture and cook 3 min., until just cooked through. Add the crab and cook 1 min., until heated through. Divide among bowls.
Serve over white long-grain rice with some Louisiana-style hot sauce and thinly sliced green onions.