Southern Seafood Gumbo

Total Time:Prep: 25 min. Cook: 35 min.

Recipe by Susan Wright, Champaign, Illinois

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 15, 2022

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

TEST KITCHEN APPROVED

Southern Seafood Gumbo

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Yield:12 servings
Prep:25 min
Cook:35 min
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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
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Directions

  1. 1
    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.
  2. 2
    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.
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