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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
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I tasted a similar dish at a local restaurant and duplicated it pretty closely. I trimmed it down a bit and no one in my family seemed to mind. -Susan Wright of Champaign, Illinois 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:
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 individual serving bowls; top with gumbo. Yield: 12 servings.
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