Dr. Tina Marcantel

Here’s a nice Louisiana gumbo recipe that’s great for the cool weather. As we Cajuns would say, “Talk about good!”

3 lbs. frozen chopped okra                                 1 small can of tomato paste

3 tablespoons canola oil                                     1 tablespoon Tabasco sauce

1 large chopped green bellpepper                       2 tablespoons Worcestershire sauce

3 cups chopped white onion                               4 quarts water

2 cans Rotel chopped tomatoes                          Creole seasoning to taste (I use Tony Chachere’s)

2 lbs. crabmeat (I like Trader Joe’s in the can)

Sauté onions, bellpepper, and okra in oil for 20 minutes over medium high heat. Transfer to large pot. Add tomato paste, tomatoes, water. Mix well. Add Tabasco, Worcesterchire sauce, and Creole seasoning. Bring to boil, then add crabmeat and shrimp. Simmer for approximately 1 1/2 to 2 hours, stirring occasionally. Spoon over brown rice to serve.

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