1 of 2 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (601g) Recipe makes 6 servings
Calories 369
Calories from Fat 41		(11%)
Amount Per Serving		%DV
	Total Fat 4.6g	7%
	Saturated Fat 0.8g	3%
	Monounsaturated Fat 2.0g
	Polyunsaturated Fat 1.1g
	Trans Fat 0.0g
Cholesterol 127mg		42%
Sodium 804mg		33%
Potassium 1131mg		32%
Total Carbohydrate 48.0g		16%
	Dietary Fiber 5.8g	23%
	Sugars 10.1g
Protein 34.8g		69%
detailed view... how is this calculated?

Southern Seafood Gumbo

Recipe #133776 | 40 min | 15 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Jellyqueen
Aug 17, 2005

Okay....this is not your same old timey recipe, but it is good, plus it is quick and easy to make. Great for those weeknights when you want some good old comfort foods, but don't have the long cook time that is often involved in that type cooking.

SERVES 6 (change servings and units)

Ingredients

1 medium onion, chopped
1/2 teaspoon celery seed
1 medium bell pepper, chopped
3 garlic cloves, minced
1 tablespoon olive oil
24 ounces v 8 vegetable juice (must be the hot and spicy)
8 ounces tomato sauce
1 cup water
1 (14 1/2 ounce) can crushed tomatoes
1/4 teaspoon cayenne pepper
1 (16 ounce) package okra, sliced style
1 lb fish fillet, cut into bite size pieces (I like Tilapia)
3/4 lb frozen salad shrimp
3 cups cooked rice, cooked measurement

Directions

1
Pour olive oil into a heated soup pot.
2
Sauté the onion, bell pepper, and garlic in the oil until tender, but not over done.
3
Add celery seed.
4
Add V8 juice, tomato sauce, water, tomatoes, okra, and cayenne pepper.
5
Bring to a boil and simmer about 10 minutes.
6
Stir in fish and cook for approximately 8 more minutes.
7
Add shrimp and cook for about 5 more minutes.
8
Place a 1/2 cup mound of rice in bowl and ladle gumbo over the rice.
9
Serve with a green salad and crusty bread and you have a full meal.

Questions about this recipe?

Featured Reviews for This Recipe

From: AG4JAZZ

On Feb 15, 2007

1) A gumbo ALWAYS starts with a dark roux. 2) Gumbo NEVER contains tomatoes. 3) NEVER use cooked shrimp in a hot recipe...they turn oout tough and chewy. This dish is a version of Creole Shrimp/Fish.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: CajunHiker

On Feb 15, 2007

No roux. Can't have a real gumbo without a roux of some sort. Also, photo by jellybear looks great! Photo by chabear01 is not a real gumbo - it looks like rice with a shrimp gravy rather than a soup with rice, which is what gumbo is supposed to be.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Chabear01

On Sep 16, 2006

Even though I knew I would pay for eating this with all the tomatoes in it, I made this exactly as your recipe states. Except that I didn't have the V8 juice and didn't feel like running to the market, so I used the large bottle of Spicy Bloody Mary Mix I have had sitting on the shelf, with no ill effects. I also added File at the end, only because I LOVE, LOVE, LOVE the flavor it adds to Gumbo. Needless to say I overindulged with a large helping of seconds, as did everyone else here, and paid greatly for it, but will make this again and again. Thank You for a really super recipe.

2 people found this review helpful

Was this review helpful to you? YES | NO

Read all 3 reviews