Taste of Home
Southern Seafood Gumbo
TOTAL TIME: Prep: 25 min. Cook: 35 min.
YIELD: 12 servings.
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
Ingredients
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1 medium onion, chopped
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2 celery ribs with leaves, chopped
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1 medium green pepper, chopped
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1 tablespoon olive oil
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3 garlic cloves, minced
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1 bottle (46 ounces) spicy hot V8 juice
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1 can (14-1/2 ounces) diced tomatoes, undrained
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1/4 teaspoon cayenne pepper
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1 package (16 ounces) frozen sliced okra, thawed
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1 pound catfish fillets, cut into 3/4-inch cubes
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3/4 pound uncooked medium shrimp, peeled and deveined
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3 cups cooked long grain rice
Directions
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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.
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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 lean meat, 2 vegetable, 1 starch.
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