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.

A bowl of seafood stew with shrimp, chicken, and vegetables is served alongside a bowl of white rice. A pot of the same stew is placed nearby, partially visible in the top left corner. The dishes are set on a wooden surface.

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!

A bowl of white rice is placed next to a serving of okra and tomato stew with pieces of meat and shrimp. The bowl features a blue and white pattern along the rim. The meal is presented on a wooden table.
  • 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.

A person is adding minced garlic from a jar into a pot of chopped vegetables, including red and yellow bell peppers and celery, on a stovetop. A cutting board with a cleaver is on the counter to the right of the stovetop.

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.

A person is holding a bottle of V8 vegetable juice over a pot filled with chopped onions and vegetables. The pot is placed on a stovetop, and a wooden cutting board with a knife is to the right on the counter.

Carefully stir in a whole 46 oz bottle of spicy V8.

A person is seen pouring a can of diced tomatoes into a pot of soup on a stove while stirring with a wooden spoon. The kitchen setup includes a black stovetop, a wooden cutting board on the right, and a mobile phone on the bottom left.

Add in 15 oz can of diced tomatoes, juice and all.

A person is holding a small container labeled "Cayenne Pepper" above a pot of red soup or stew. The pot is on a gas stove with three knobs visible. A wooden cutting board with a cleaver and wooden utensils is on the right side.

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.

A pair of hands is seen adding diced raw chicken from a white cutting board into a pot of red sauce on a stovetop. A wooden cutting board and part of a smartphone are also visible on the counter.

After the simmer time, add in catfish.

A pot of tomato-based stew with chopped okra added is on a stove. The stove has black grates and the pot has red handles. A person wearing a smartwatch on their left wrist is reaching over a wooden cutting board.

Add in thawed, frozen okra and stir. Simmer for another 7 to 8 minutes, uncovered.

A person is holding a white bowl of raw shrimp over a pot of red tomato-based soup or stew cooking on a stovetop. A wooden cutting board with a wooden spoon is placed next to the pot. The image appears to display the act of adding shrimp to the cooking pot.

Carefully add in raw shrimp and simmer another 5 to 7 minutes until shrimp are pink.

A top view of a person stirring a large pot of chunky tomato-based soup on a stove. The lid of the pot is resting on a wooden cutting board to the right, and the stove knobs are visible in the bottom portion of the image. The person is wearing a smartwatch.

Remove from the heat and serve and enjoy!

A bowl of rice and okra stew with vegetables and meat, placed on a wooden table. The stew pot is red and partially visible in the background. Another bowl filled with rice rests beside it, showing a spoon in the rice.

This recipe is best served over rice or even with a mustard based potato salad. For a low carb option, serve with cauliflower rice.

A person wearing a white chef's hat and gray shirt is smiling and holding two wooden spoons. They are leaning forward over a white table next to a silver laptop displaying the Apple logo. The background is plain white.

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!

Logo for "The Buttered Home" featuring a butter churn in the center enclosed by a circular design. The text "EST 2018" is on either side of the churn. Below the circle, the text reads "THE BUTTERED HOME" with the tagline "home cooking made easy" underneath.

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.

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  • 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.

A wooden table holds a bowl of rice with shrimp, okra, and vegetables in a red stew, next to another bowl of plain rice with butter. A large, red pot of stew with a ladle is also visible in the background.

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!

A bowl of gumbo with shrimp, okra, and other vegetables in a tomato-based sauce is served next to a pot of the same gumbo. The bowl is half-filled with white rice. Another bowl of white rice is partially visible on the right side.

Southern Seafood Gumbo with Shrimp and Catfish

A southern favorite, this gumbo is filled with delicious vegetable flavors and tons of catfish and shrimp. Not too spicy, it is the perfect and easy gumbo recipe.
Prep Time 10 minutes
Cook Time 29 minutes
Serving Size 12

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

Can I make this in the Instant Pot?

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.

Is this seafood gumbo healthy?

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.

How to Serve Seafood Gumbo authentically.

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:

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Reader Review

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“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

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Crock Pot Chicken Tortilla Soup

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