Southern Seafood Gumbo with Shrimp and Catfish

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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

Prep Time 10

Cook Time 29

Author Brooke Burks

Ingredients

1 cup onion chopped
2 celery ribs chopped
1 green bell pepper chopped
1 tablespoon avocado oil
2 tablespoons garlic minced
46 ounces V8 juice
15 ounces diced tomatoes
1/2 teaspoon cayenne pepper
12 ounces 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 tablespoon avocado oil, 2 tablespoons 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 ounces V8 juice, 15 ounces diced tomatoes, 1/2 teaspoon 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 ounces 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.

Nutrition(All values are estimates only)

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