 |
Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 12 |
|
I came across this wonderful gumbo recipe on . It was a big hit in my home. I hope you enjoy it as much as we do. Ingredients:
1 medium onion, chopped |
2 celery ribs, chopped with leaves |
1 green pepper, medium, chopped |
3 garlic cloves, minced |
1 tablespoon olive oil |
46 fluid ounces spicy vegetable juice |
14 1/2 ounces tomatoes, diced undrained |
1/4 teaspoon cayenne pepper |
1 lb okra, sliced (frozen thawed) |
1 lb catfish fillet, cut into 3/4-inch cubes |
3/4 lb shrimp, uncooked medium, peeled and deveined |
3 cups cooked long-grain rice |
Directions:
1. In a large saucepan, saute the onion, celery, green pepper and garlic in oil until tender.
2. Stir in the V8 juice, tomatoes and cayenne; bring to a boil.
3. Reduce heat; cover and simmer for 10 minutes.
4. Stir in okra and catfish; cook 8 minutes longer.
5. Add the shrimp; cook about 7 minutes longer or until shrimp turn pink.
6. Place rice in individual serving bowls.
7. Top with gumbo.
8. NOTE: I've used precooked shimp with great success. Add at the end of cooking time just long enough to heat through.
|
|