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Preparation

1. Chop bell pepper, onion, garlic, celery, green onion tops and parsley.
2. To make a roux, heat oil and flour in a large skillet over medium heat. Stir constantly until flour is pecan colored.
3. Add bell pepper, onion, garlic, celery and 1 cup water to the roux. Cover and cook on very low heat until vegetables are tender.
4. Increase heat to high and add 2 cups water and 4 cups low-sodium chicken broth. Boil for 5 minutes.
5. Reduce to medium heat and add shrimp and crab meat. Boil 10 minutes.
6. Add green onion tops and parsley. Reduce to low heat and simmer for 5 minutes.
7. Season with pepper and hot sauce and serve over rice.