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With the Fourth of July just around the corner, our family always starts to plan for picnics and get-togethers. I thought I’d take this opportunity to share a simple and delicious gumbo that is always a crowd pleaser! It’s easy to double or triple this recipe and make a delicious offering for a large group!

Seafood Gumbo

(this recipe can be found in my recent book – Heart of Perfect Health)

Only 1.8 teaspoons of sugar per serving!

Prep – 60 minutes (well worth your time!)

Serves 8


  • 1 tablespoon extra virgin olive oil
  • 2 cups chopped onions
  • 2 cups chopped celery
  • 1 cup chopped green pepper
  • 1 cup chopped red bell pepper
  • 3 cloves garlic, minced
  • 1 tablespoon Cajun seasoning mix or favorite Creole spice blend
  • 2 bay leaves
  • 6 cups low-sodium vegetable or chicken stock
  • 1 – 14.5 ounce can low-sodium chopped tomatoes or similar amount raw/chopped
  • 1 pound medium shrimp (30 count) peeled and deveined
  • 1 cup fresh crabmeat
  • 2 tablespoons hot sauce
  • 1 cup sliced fresh or frozen okra (optional, but delicious – and in season!)

Heat the oil in a heavy-bottom 5-quart saucepan over medium heat. Add the onions, celery, peppers, garlic, Cajun seasoning, and bay leaves. Sautee for 5 to 7 minutes, until the onions and peppers are softened.

Add the stock and tomatoes with their juices and bring to a boil. Reduce the heat and simmer for 40 minutes.

Add the shrimp, crabmeat, hot sauce, and okra. Return the mixture to a boil, cover, and remove from the heat; let stand for 10 minutes, or until the shrimp turn pink.

Of course, any other seafood you have in your household would be a delicious addition too. More green veggies also only add more nutrients to the fun!