Southern Seafood Gumbo

Ingredients

• 1 medium onion, chopped
• 2 celery ribs with leaves, chopped
• 1 medium green pepper, chopped
• 3 garlic cloves, minced
• 1 tablespoon olive oil
• 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

How to make it  60 minutes



• 1

  In a large saucepan, sauté the onion, celery, green pepper and garlic in oil until tender. 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 about 7 minutes longer or until shrimp turn pink. Place rice in individual serving bowls; top with gumbo.