is it spring yet?

March = Spring to me, especially when the time is about to change. Through the end of February, I want it to look and feel like winter, but when March 1 rolls around, I’m ready to check out spring clothes and see the sun on a daily basis. But, technically the first day-o-spring is not until Harris’s birthday, March 21. And I’m constantly reminded by my mom that March “comes in like a lion and out like a lamb,” so it seems like happy days are not here again for good.

In that case, I’ll share one last cold-weather recipe before our state becomes a perpetual heat wave. But Louisianians eat gumbo year-round, right? That means we can too! And this one is WW friendly, so we can start getting our beach bods ready...

Seafood “Gum-faux”
(6 Servings at 4 POINTS per serving)

1/4 teaspoon freshly ground black pepper
1 teaspoon garlic salt
1 teaspoon Cajun seasoning
1 bay leaf
Cooking spray
1/3 cup diced onions
1/3 cup diced celery
1/2 green pepper, diced
1 tablespoons all-purpose flour
1 (10.5-ounce) can chicken broth
1 (14.5-ounce) can diced tomatoes
3 ounces tomato paste
1 small (5-ounce) package frozen cut okra
Splash hot sauce
3/4 pound catfish, cut into chunks
1 lb shrimp

In a small bowl, combine the pepper, garlic salt, Cajun seasoning, and bay leaf and mix well; set aside. Spray the bottom of a large pot with cooking spray on medium heat. Add the onions, celery, and green peppers and stir. Add the flour and stir until blended. Add the chicken broth and stir until smooth. Add the tomatoes, tomato paste, and okra and stir until mixed well. Add the hot sauce and seasoning mixture and mix well.

Bring the gumbo to a boil and then reduce the heat to a simmer and simmer for 30 minutes, uncovered. Add the catfish and stir to mix well. Cover the pot and simmer for 20 minutes. Serve with rice.

*Serve with ½ cup of rice (add 2 POINTS).

PS - Best wishes to Carly and Marc, who are getting married tomorrow! God bless you!

Have a great weekend.