Southern Seafood Gumbo with Shrimp and Catfish
This simple southern seafood gumbo with shrimp and catfish is an easy way to get that comfort food favorite. We take a few shortcuts with using V8 juice but this recipe is far from short on flavor.
Cajun cooking is as native to the south as it is to the French. When French immigrants flooded New Orleans, they brought culture, language and a way of cooking that has stood the test of time.
We love Creole and Cajun recipes here at The Buttered Home. We have a magnificent version of JAMBALAYA that we make using the instant pot. Our recipes are not shortcuts really but do get you the same tasty result in a lot less time. No offense to our Louisiana friends, using a dark roux and other cajun techniques are best, no doubt. We just want to share an easy way to get folks cooking this fine cuisine!
Ingredients
Still very much a recipe with tons of flavor, we use some quick methods for getting the rich tomato base filled with seafood and southern veggies!
- Chopped onion – one of the holy trinity vegetables found in cajun cooking.
- Chopped celery ribs – also a holy trinity veggie. This is different than the mirepoix of French cooking as it does not contain carrots.
- Green bell pepper, chopped – the third standard in the holy trinity. Added for its fresh flavor and texture.
- Avocado oil – our favorite oil to cook with. It has a high smoke point which means it doesn’t typically burn what you are cooking and it has almost no taste.
- Fresh, minced garlic – a must for this recipe.
- Spicy V8 juice – this becomes our tomato base. It adds spice and the value of 8 vegetables that are good for you!
- Canned diced tomatoes – we use juice and all. No need to drain!
- Cayenne pepper – for flavor and a bit more spice.
- Frozen, cut okra – another vegetable that is often found in cajun cooking.
- Catfish filets, cubed – this is southern gumbo, catfish is usually plentiful and it certainly holds its shape in the cooking liquid.
- Deveined, peeled and tails off shrimp– a standard for gumbo, shrimp soak up a ton of flavor and cook quickly.
See recipe card for quantities.
Instructions
Use this section for process shots, alternating between the step and image showing the step. Users don’t like seeing process shots cluttering up the recipe card, so include your process shots here.
In a large dutch oven, saute onion, celery and bell pepper in avocado oil 2 to 3 minutes. Add in minced garlic and cook a minute more.
Carefully stir in a whole 46 oz bottle of spicy V8.
Add in 15 oz can of diced tomatoes, juice and all.
Stir in Cayenne pepper. Bring the gumbo up to a boil and allow to boil for 2 to 3 minutes. Lower the heat to simmer and cover. Allow to simmer 8 to 10 minutes.
After the simmer time, add in catfish.
Add in thawed, frozen okra and stir. Simmer for another 7 to 8 minutes, uncovered.
Carefully add in raw shrimp and simmer another 5 to 7 minutes until shrimp are pink.
Remove from the heat and serve and enjoy!
This recipe is best served over rice or even with a mustard based potato salad. For a low carb option, serve with cauliflower rice.
Why Brooke loves this recipe!
Recipes are like antiques. They are meant to be handed down from one generation to another. Each one holding a special memory or nostalgic memory. Here is why we love this one!
The south is a melting pot of traditions with a wide range of culture even in food. We like to show different types of recipes here that illustrate that culture. It is without a doubt, one of my favorite things about being Southern.
Substitutions and Variations
Like other cajun French recipes, there are lots of variations for a gumbo recipe. Here are some great and pretty tasty ideas.
Want to save this recipe?
- Andouille Sausage – cutting it up and adding when you add the catfish adds flavor and more protein and texture. This also makes just a really good sausage gumbo.
- Seasoning – we stick with cayenne but if you have a favorite cajun seasoning you love, feel free to substitute with it or even add to the recipe.
- Seafood – just about any seafood you can think of will be good in this. With a short cooking time, most will all do well. We do recommend if you use blue crabs or crab claws that you handle them properly as they have different requirements when cooking safely.
Equipment
🔧 I love to share recipes that are no special equipment required but here are a few things that would definitely make this recipe easier!
Storage
Once cooled, this recipe can be stored in the refrigerator in an airtight container for up to a week.
This also freezes well. Be sure it has cooled completely and store in a freezer safe container for up to 3 months. Thaw in the refrigerator and reheat over low heat on the stove top.
⭐ LOVE THIS RECIPE? It would mean so very much to me if you would take a moment to rate this recipe and leave me a sweet comment in the recipe card below! ❤️❤️We hope you love all of the Southern and healthy recipes we share here at The Buttered Home and would love to see you back here often!
Southern Seafood Gumbo with Shrimp and Catfish
Ingredients
- 1 cup onion chopped
- 2 celery ribs chopped
- 1 green bell pepper chopped
- 1 tbsp avocado oil
- 2 TBSPS garlic minced
- 46 oz V8 juice
- 15 oz diced tomatoes
- 1/2 tsp cayenne pepper
- 12 oz frozen okra thawed
- 1 pound catfish filets cubed
- 1 pound raw shrimp deveined, peeled and tails off
Instructions
- In a large dutch oven, saute onion, celery and bell pepper in avocado oil 2 to 3 minutes. Add garlic and cook 1 minute more.1 cup onion, 2 celery ribs, 1 green bell pepper, 1 tbsp avocado oil, 2 TBSPS garlic
- Stir in V8 juice, undrained diced tomatoes and cayenne pepper. Bring to a boil and boil for 2 to 3 minutes. Lower heat to simmer. Cover and cook 8 to 10 minutes.46 oz V8 juice, 15 oz diced tomatoes, 1/2 tsp cayenne pepper
- Carefully stir in frozen okra and catfish. Simmer for another 7 to 8 minutes uncovered. Drop in shrimp carefully and cook about 5 minutes until shrimp turn pink. Remove from the heat.12 oz frozen okra, 1 pound catfish filets, 1 pound raw shrimp
- This is best served over rice or for the best cajun experience, potato salad made with mustard. For a lower carb gumbo, serve over cauliflower rice.
See How To Make It!
🍴 PRO TIP!
When adding the shrimp, make sure you do that at then end of cooking. No matter if you are using fresh or frozen shrimp, cooking them too long will result in tough shrimp. Stay with it and just as they turn pink, remove the gumbo from the heat.
🗹 RECIPE FAQ’S
Yes. Use the saute function to soften the holy trinity and cook the garlic as per instructions. Turn the unit off and all remainder of ingredients except for fish and shrimp. Cook on normal pressure for 2 to 3 minutes. Quick release and add catfish. Cook for 2 to 3 minutes more. Quick release and add shrimp. They should cook quickly in already hot gumbo but if not, turn on saute until they do.
Yes, as written, this recipe comes in at 121 calories and 9 net carbs per serving. If you serve with traditional rice or potato salad, that number will change. But alone it is a great healthy and low carb option.
Gumbo is traditionally served with white rice and a mustard based potato salad. Below we give you serve with options that will enhance this cajun cooking icon.
🍽️ SERVING SUGGESTIONS. What goes great with this recipe? Let me tell you!
These are my favorite dishes to serve with this Southern Seafood Gumbo with Shrimp and Catfish:
If you make this recipe, be sure and post it to Facebook or Instagram and tag us. We love pictures of food.
Also, if you pin this recipe, we would appreciate that when you make it, you use the Made It function in Pinterest too.
And don’t forget to subscribe to our YOUTUBE channel for some great tutorial videos!
Reader Review
“I loved the freezer tips and made a double batch so we could enjoy some next week. This easy delicious recipe is a keeper.”
– Karen
⭐⭐⭐⭐⭐