Save on Pinterest

Southern Seafood Gumbo

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
  • Total Time
    Prep: 25 min. Cook: 35 min.
  • Makes
    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 lean meat, 2 vegetable, 1 starch.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • Carlen
    Oct 11, 2020

    That is NOT gumbo! Agree with the other ladies. Change the name of your loose stew.

  • michelle
    Jan 3, 2019

    YEP! I totally agree with rachele, it isn't "gumbo" without a dark roux. The name is misleading. This is soup. Maybe a tasty soup, but certainly NOT GUMBO.

  • rachele
    Sep 27, 2018

    Not to be critical but without a roux it's just soup.... Not gumbo... A good roux is ACTUALLY what gives a good gumbo its flavor... Dark chocolate, peanut butter, whatever you prefer is fine but the darker the roux the richer the flavor and undertones of the gumbo... I bet if you add it this would be a WHOLE lot better

  • mmchuber
    Mar 23, 2018

    I am not a gumbo fan, but my husband liked it.

  • angela leach
    Apr 17, 2013

    No comment left

  • nations49
    Feb 12, 2013

    No comment left

  • mangotide
    Aug 19, 2010

    No comment left

  • xicota
    Feb 18, 2010

    I served this for "Mardi Gras" Tuesday and it was a hit! Everyone had seconds. Very easy to prepare.I added 1/2 tsp. of sugar to tone down any acidity in the tomato ingredients (I always do this), and I didn't have cayenne so I used red pepper flakes. Since I am serving six, I will add more catfish next time.Taste as you prepare, so that you can make it as spicy as you prefer.