Southern Seafood Gumbo

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

[quicklook-recipe prep_time=”25 min” cook_time=”35 min” serves=”12″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 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

[/ingredients-left]
[ingredients-right]

  • 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

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”60 minutes”]
[step-item number=”1″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]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.[/step-item]

[/step-list-wrapper]

[nutrition-info calories=”180″ calories_fat=”” fat=”5g” sat_fat=”1g” choles=”60mg” sodium=”512mg” carbs=”22mg” sugars=”” protein=”14g” fiber=”3g”]

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

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

[/nutrition-info]

Originally Published in Reader's Digest

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