A classic Southern stew with shrimp, crab, sausage, and okra, simmered in a dark roux with Cajun spices. Best served over rice.
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 (46 fluid ounce) bottle spicy hot v8
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1/4 teaspoon cayenne pepper 1 (16 ounce) package 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
Instruction
- In a large saucepan, saute 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.
- 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.
