Ingredients
1 medium onion, chopped2 celery ribs with leaves, chopped1 medium green pepper, chopped1 tablespoon olive oil3 garlic cloves, minced1 bottle (46 ounces) spicy hot V8 juice1 can (14-1/2 ounces) diced tomatoes, undrained1/4 teaspoon cayenne pepper1 package (16 ounces) frozen sliced okra, thawed1 pound catfish fillets, cut into 3/4-inch cubes3/4 pound uncooked medium shrimp, peeled and deveined3 cups cooked long grain rice
Preparation
In a Dutch oven, saute the onion, celery and green pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in the V8 juice, tomatoes and cayenne; bring to a boil. Reduce heat; cover and simmer for 10 minutes.
Stir in okra and catfish; cook 8 minutes longer. Add the shrimp; cook 7 minutes longer or until shrimp turn pink. Place rice in 12 individual serving bowls; top with gumbo.
