Southern Seafood Gumbo

• Meat

  • 2 Celery ribs with, leaves

• Seafood

  • 3 fillets cut into 4-inch cubes 1 pound catfish
  • 3/4 lb Shrimp, medium

• Produce

  • 3 Garlic cloves
  • 1 Green pepper, medium
  • 1 package Okra, frozen
  • 1 Onion, medium
  • 1 can Tomatoes

• Pasta & Grains

  • 3 cups Rice, cooked long grain

• Baking & Spices

  • 1/4 tsp Cayenne pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Other

  • 1 bottle (46 ounces spicy hot v8 juice

Found on tasteofhome.com

Description

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

• 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. Yield: 12 servings. Originally published as Southern Seafood Gumbo in Light & Tasty August/September 2005, p23 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

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