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Southern Seafood Gumbo

 Southern Seafood Gumbo
I tasted a similar dish at a local restaurant and duplicated it pretty closely. I trimmed it down a bit and no one in my family seemed to mind. -Susan Wright of Champaign, Illinois
12 ServingsPrep: 25 min. Cook: 35 min.


  • 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


  • 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 individual
  • serving bowls; top with gumbo. Yield: 12 servings.
Nutritional Facts: 1 cup gumbo with 1/4 cup rice equals 180 calories, 5 g fat (1 g saturated fat), 60 mg cholesterol, 512 mg sodium,

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Southern Seafood Gumbo (continued)

Nutritional Facts: 22 g carbohydrate, 3 g fiber, 14 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1 starch.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.