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!
(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!)
- 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!