Southern Seafood Gumbo

• 1 medium onion, chopped
• 2 celery ribs with leaves, chopped
• 1 medium green pepper, chopped
• 1 tablespoon olive oil
• 3 garlic cloves, minced
• 1 bottle (46 ounces) spicy hot V8 juice
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1/4 teaspoon cayenne pepper
• 1 package (16 ounces) frozen sliced okra, thawed
• 1 pound catfish fillets, cut into 3/4-inch cubes
• 3/4 pound uncooked medium shrimp, peeled and deveined
• 3 cups cooked long grain rice

1. 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.
2. 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.

onion, celery, green pepper, olive oil, garlic, tomatoes, cayenne pepper, okra, catfish fillets, shrimp, long grain rice

Taken from www.tasteofhome.com/recipes/southern-seafood-gumbo/ (may not work)