Southern Seafood Gumbo

This rich, spicy Creole stew is chock-full of catfish, shrimp, and veggies.

from Light & Tasty

Quick look

  • prep 25 min    cook 35 min
  • serves 12

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.

Nutritional Information(per serving)

  • Calories: 180
  • Fat: 5g
  • Saturated Fat: 1g
  • Cholesterol: 60mg
  • Sodium: 512mg
  • Carbs: 22mg
  • Protein: 14g
  • Fiber: 3g

Serving size: 1 cup gumbo with 1/4 cup rice

Diabetic exchanges: 2 very lean meat, 2 vegetable, 1 starch