Southern Seafood Gumbo

Ingredients

• 1 medium onion, chopped
• 2 celery ribs, chopped with leaves
• 1 green pepper, medium, chopped
• 3 garlic cloves, minced
• 1 tablespoon olive oil
• 46 fluid ounces spicy vegetable juice
• 14 1/2 ounces tomatoes, diced undrained
• 1/4 teaspoon cayenne pepper
• 1 lb okra, sliced (frozen thawed)
• 1 lb catfish fillet, cut into 3/4-inch cubes
• 3/4 lb shrimp, uncooked medium, peeled and deveined
• 3 cups cooked long-grain rice

Directions

1. 1

   In a large saucepan, saute the onion, celery, green pepper and garlic in oil until tender.

2. 2

   Stir in the V8 juice, tomatoes and cayenne; bring to a boil.

3. 3

   Reduce heat; cover and simmer for 10 minutes.

4. 4

   Stir in okra and catfish; cook 8 minutes longer.

5. 5

   Add the shrimp; cook about 7 minutes longer or until shrimp turn pink.

6. 6

   Place rice in individual serving bowls.

7. 7

   Top with gumbo.

8. 8

   NOTE: I've used precooked shimp with great success. Add at the end of cooking time just long enough to heat through.