Southern Seafood Gumbo Recipe

5 1 4
Southern Seafood Gumbo Recipe
Southern Seafood Gumbo Recipe photo by Taste of Home
Publisher Photo

Southern Seafood Gumbo Recipe

Read Reviews
5 1 4
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Cook: 35 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Cook: 35 min.

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. Yield: 12 servings.
Originally published as Southern Seafood Gumbo in Light & Tasty August/September 2005, p23

Nutritional 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.

  • 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
  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. 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

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MY REVIEW
xicota User ID: 944314 69430
Reviewed 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."

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