Louisiana Gumbo

A Mardi Gras favorite. Serve over rice for a vegetarian main course.


3 Tablespoons olive oil
4 large ribs celery, chopped
1 large onion, chopped
1 large green pepper, chopped
1 clove garlic, minced
1 1/2 teaspoons salt
2 Tablespoons Worcestershire sauce
1 (28 ounce) can tomatoes, chopped with their juices
2 (8 ounce) cans tomato sauce
1 (10 ounce) package frozen chopped okra, partially thawed
1 (4 1/2 ounce) can medium shrimp, drained
1 (6 1/2 ounce) can lump crabmeat, drained
1/2 cup dry sherry
1 Tablespoon dried parsley flakes


Heat oil in a large, deep skillet. Saute celery, onion and green pepper until soft. Add next 6 ingredients. Cover and cook over low heat for 45 minutes. Add okra, shellfish, sherry and parsley. Continue simmering, covered, 15 minutes more until okra is tender.

Serves 6-8.

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