New Orleans Gumbo


  • 1 medium onion, slivered
  • 1 clove garlic, minced
  • 1/2 tsp. red pepper flakes
  • 1 c. Worthington Vegetable Skallops, quartered
  • 2 c. canned tomatoes
  • 3 c. fresh okra, sliced
  • 1/2 c. sweet yellow pepper, coarsely chopped
  • 1 Tbsp. McKay’s chicken-style seasoning
  • 1 tsp. agave nectar


  1. Spray a stockpot with nonstick cooking spray. Add onion, garlic, red pepper flakes, and Worthington® Vegetable Skallops®.
  2. Sauté over medium heat until onion is clear, then add the remaining ingredients. Simmer for 15 minutes. Serve over grits or brown rice.
Browse Cook(s): Brenda Walsh Micheff Sisters
Browse Theme(s): Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.