- Southern Seafood Gumbo.jpg (21.04 KiB) Viewed 451 times
Preparation Time: 25 minutes
Cooking time: 35 minutes
Serves: 12
If served as twelve portions, provides 180 cals, 6g fat (of which 1g saturates), 7g sugar and 0.5g salt per portion.
Ingredients
- 1 medium onion, chopped
- 2 celery ribs with leaves, chopped
- 1 medium green pepper, chopped
- 1 tbsp olive oil
- 3 garlic cloves, minced
- 1 bottle spicy hot V8 juice
- 410g (14½oz) tinned diced tomatoes, undrained
- ¼ tsp cayenne pepper
- 450g (16oz) frozen sliced okra, thawed
- 450g (1lb) catfish fillets, cut into ¾ inch cubes
- 340g (¾lb) uncooked medium shrimp, peeled and deveined
- 3 cups cooked long grain rice
Method
1. In a Dutch oven or equivalent, 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 12 individual serving bowls; top with gumbo.
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