I tasted a similar dish at a local restaurant and later duplicated it pretty closely. I trimmed it down a bit and no one in my family seemed to mind. —Susan Wright, Champaign, Illinois
Southern Seafood Gumbo
Southern Seafood Gumbo
Prep Time
25 min
Cook Time
35 min
Yield
12 servings
Ingredients
- 1 medium onion, chopped
- 2 celery ribs with leaves, chopped
- 1 medium green pepper, chopped
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 1 bottle (46 ounces) spicy hot V8 juice
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1/4 teaspoon cayenne pepper
- 1 package (16 ounces) frozen sliced okra, thawed
- 1 pound catfish fillets, cut into 3/4-inch cubes
- 3/4 pound uncooked medium shrimp, peeled and deveined
- 3 cups cooked long grain rice
Directions
- In a Dutch oven, saute the onion, celery and green pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in the V8 juice, tomatoes and cayenne; bring to a boil. Reduce heat; cover and simmer for 10 minutes.
- Stir in okra and catfish; cook 8 minutes longer. Add the shrimp; cook 7 minutes longer or until shrimp turn pink. Place rice in 12 individual serving bowls; top with gumbo.
Nutrition Facts
1 cup: 180 calories, 5g fat (1g saturated fat), 60mg cholesterol, 512mg sodium, 22g carbohydrate (7g sugars, 3g fiber), 14g protein. Diabetic Exchanges: 2 vegetable, 2 lean meat, 1 starch.
Loading Popular in the Community
Loading Reviews
