There’s something about a pot of gumbo simmering away that feels like a warm hug. This seafood version, loaded with shrimp, catfish, and those deep Cajun flavors, is my go-to when I want a meal that fills the house with that unmistakable Southern comfort aroma. Gumbo isn’t just food — it’s a memory. Every pot tells its own story, and this one brings me right back to family gatherings where the table was too small for all the laughter.
Why This Gumbo Stands Out
What makes this gumbo special for me is its balance of simplicity and soul. It’s full of flavor without being fussy. You get the sweetness of shrimp, the gentle firmness of catfish, and the warmth of cayenne all wrapped up in a rich tomato base. I like using spicy vegetable juice here because it cuts down on prep without cutting down on taste. It’s one of those clever little shortcuts that makes weeknight gumbo entirely doable.
Every time I cook this, the scent of onions, celery, and bell pepper hitting the hot oil is the first signal that dinner’s going to be good. That’s the backbone of Cajun cooking — simple ingredients, built up with patience and love.
What I Use in My Gumbo
-
Onion, celery, and green bell pepper — the classic Cajun trio that starts everything right.
-
Avocado oil — it doesn’t smoke easily and keeps the veggies tasting clean.
-
Garlic — because no gumbo is complete without it.
-
Spicy vegetable juice — this is my shortcut to a quick, flavorful base.
-
Diced tomatoes — juice and all.
-
Cayenne pepper — just enough heat to keep things lively.
-
Frozen okra — gives that signature gumbo texture and thickens things gently.
-
Catfish fillets, cubed — holds up beautifully while simmering.
-
Shrimp, peeled and deveined — adds that sweet seafood bite.
If you like, andouille sausage fits right in too, but even without it, the seafood carries this gumbo perfectly.
How I Make It
This is one of those recipes where once everything’s in the pot, the magic mostly happens on its own.
-
Start with the base: I sauté onion, celery, and bell pepper in a bit of avocado oil. After a few minutes, I toss in the garlic and let it bloom for just a minute.
-
Build the flavor: I pour in the spicy vegetable juice and diced tomatoes. A good stir and a sprinkle of cayenne start layering that heat.
-
Simmer and thicken: I bring it up to a boil, then lower it to a steady simmer. That gentle bubbling lets everything settle into each other.
-
Add the seafood: First, the catfish goes in to give it a head start. A few minutes later, in goes the okra, then the shrimp right at the end. Shrimp cooks fast — just until it turns pink and curls slightly.
-
Finish and rest: Once everything’s cooked through, I take it off the heat and let it sit for a few minutes. That short rest deepens the flavor even more.
My Kitchen Notes and Tricks
-
Don’t rush the sauté. That early stage builds most of the flavor. A couple of extra minutes here pays off later.
-
Shrimp goes in last. Overcooked shrimp can get rubbery fast, so I always add it at the very end.
-
Adjust the heat. I love a medium kick, but you can always ease up or add more cayenne to suit your crowd.
-
Let it sit. Like most good stews, gumbo tastes even better after a short rest off the stove.
Make-Ahead Tips
Gumbo actually gets better with time, which makes it a great make-ahead dish. I often cook it earlier in the day or the night before. The flavors deepen beautifully overnight, and a gentle reheat the next day is all it needs.
If you’re planning to freeze it, leave out the shrimp until reheating. That way, it stays plump and tender instead of overcooked.
How I Love to Serve It
-
Classic: Ladled over a bowl of fluffy white rice — simple and perfect.
-
Low carb: Over cauliflower rice for a lighter twist.
-
Southern-style: Alongside mustard potato salad, just like I grew up seeing at family cookouts.
-
For gatherings: I keep the pot on low heat and let everyone scoop their own bowl. It turns dinner into something casual and communal.
Storage Tips
-
Fridge: Keeps well in an airtight container for up to a week.
-
Freezer: Cooled completely and stored in a freezer-safe container, it lasts up to three months.
-
Reheat: Thaw overnight and warm gently on the stove over low heat. A little splash of water or broth brings it back to life.
FAQs
Can I use other seafood?
Yes. Crab, crawfish, or even white fish work well. Just remember that more delicate seafood should be added toward the end.
Can I make it spicier?
Of course. Add more cayenne or your favorite Cajun seasoning. A few dashes of hot sauce at the end do the trick too.
Do I have to use okra?
No. It’s traditional, but if you’re not a fan of the texture, you can skip it or use a roux to thicken instead.
Can this be made without catfish?
Yes. Shrimp alone works fine, or swap in cod or tilapia. Just be mindful of cooking times so the fish doesn’t fall apart.
Shrimp and Catfish Gumbo
This shrimp and catfish gumbo is pure Southern comfort in a bowl. It’s rich, flavorful, and loaded with tender seafood and vegetables.
Ingredients
- 1 cup onion, chopped
- 2 celery ribs, chopped
- 1 green bell pepper, chopped
- 1 tablespoon avocado oil
- 2 tablespoons minced garlic
- 46 ounces V8 juice
- 15 ounces diced tomatoes, undrained
- ½ teaspoon cayenne pepper
- 12 ounces frozen okra, thawed
- 1 pound catfish fillets, cubed
- 1 pound raw shrimp, peeled, deveined, tails removed
Instructions
- Heat a large Dutch oven over medium heat and add avocado oil. Sauté the onion, celery, and bell pepper for about 2 to 3 minutes until they begin to soften. Add the minced garlic and cook another minute until fragrant.
- Pour in the V8 juice and diced tomatoes along with the cayenne pepper. Bring the mixture to a gentle boil and let it bubble for a couple of minutes. Lower the heat, cover, and simmer for about 8 to 10 minutes to let the flavors meld.
- Stir in the thawed okra and cubed catfish. Let the gumbo simmer uncovered for 7 to 8 minutes, allowing the fish to cook through and the broth to thicken slightly.
- Gently add the shrimp and cook for about 5 minutes, just until they turn pink and opaque. Remove the pot from the heat.
- Serve the gumbo hot over fluffy white rice, or for a true Cajun touch, with mustard potato salad. For a lighter twist, spoon it over cauliflower rice.
Notes
- Taste and adjust the seasoning before serving — a pinch more cayenne or black pepper can elevate the flavor if you like extra heat.
- This gumbo is even better the next day after the flavors have had time to deepen.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 179Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 73mgSodium 377mgCarbohydrates 21gFiber 2gSugar 17gProtein 14g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
Gumbo with shrimp and catfish is the kind of dish that feels like home no matter where you’re from. It’s hearty but comforting, bold but balanced. Whether you’re making it for a quiet night in or a family gathering, that first spoonful has a way of bringing people closer to the table. Once you’ve made it once, it’s the kind of recipe that becomes part of your own kitchen story.
