Cajun Shrimp And Crab Jambalaya

• 1 tablespoon vegetable oil
• 2 tablespoons all-purpose flour
• 2 onions, chopped
• 1 green bell pepper, chopped
• 1 celery rib, chopped
• 3 ounces Canadian bacon, diced
• 1 (28 ounce) can chopped tomatoes, pureed
• 1 (14 ounce) can reduced-sodium chicken broth
• 1 1/2 cups long-grain white rice
• 2 teaspoons Old Bay Seasoning
• 1 lb shrimp, peeled and deveined
• 8 ounces lump crabmeat
• 2 tablespoons fresh cilantro, chopped

1. Lightly coar a large geavy skilled with nonstick cooking spray and set over medium heat. Add oil and flour and stir consistantly until roux turns deep mahogany brown, about 5 minutes. Add onions, green pepper, celery and bacon; saute until vegetables are soft, about 5 minutes longer.
2. Stir in tomatoes in puree, broth, rice and Old Bay seasoning; bring to a boil over high heat. Reduce heat to medium-low, cover and simmer until most of liquid is absorbed and rice is almost tender, about 20 minutes.
3. Fold in shrimp and cook just until shrimp are pink and firm, about 5 minutes.
4. Gently fold in crab; cover and cook 1 minute. Remove from heat and let stand 3 minutes. Sprinkle with cilantro.

vegetable oil, flour, onions, green bell pepper, celery, bacon, tomatoes, chicken broth, longgrain white rice, bay seasoning, shrimp, lump crabmeat, fresh cilantro

Taken from www.food.com/recipe/cajun-shrimp-and-crab-jambalaya-263920 (may not work)