Southern Seafood Gumbo

• 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 12 ounces tomatoes, diced undrained
• 14 teaspoon cayenne pepper
• 1 lb okra, sliced (frozen thawed)
• 1 lb catfish fillet, cut into 3/4-inch cubes
• 34 lb shrimp, uncooked medium, peeled and deveined
• 3 cups cooked long-grain rice

1. In a large saucepan, saute the onion, celery, green pepper and garlic in oil until tender.
2. Stir in the V8 juice, tomatoes and cayenne; bring to a boil.
3. Reduce heat; cover and simmer for 10 minutes.
4. Stir in okra and catfish; cook 8 minutes longer.
5. Add the shrimp; cook about 7 minutes longer or until shrimp turn pink.
6. Place rice in individual serving bowls.
7. Top with gumbo.
8. NOTE: I've used precooked shimp with great success.
9. Add at the end of cooking time just long enough to heat through.

onion, celery, green pepper, garlic, olive oil, fluid, tomatoes, cayenne pepper, okra, catfish fillet, shrimp, rice

Taken from www.food.com/recipe/southern-seafood-gumbo-259222 (may not work)