Ingredients
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1 medium onion, chopped
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1/2 teaspoon celery seed
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1 medium bell pepper, chopped
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3 garlic cloves, minced
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1 tablespoon olive oil
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24 ounces v 8 vegetable juice (must be the hot and spicy)
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8 ounces tomato sauce
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1 cup water
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1 (14 1/2 ounce) can crushed tomatoes
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1/4 teaspoon cayenne pepper
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1 (16 ounce) package okra, sliced style
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3/4 lb frozen salad shrimp
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3 cups cooked rice, cooked measurement
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1 lb fish fillet, cut into bite size pieces (I like Tilapia)
Instructions
- Pour olive oil into a heated soup pot.
- Sauté the onion, bell pepper, and garlic in the oil until tender, but not over done.
- Add celery seed.
- Add V8 juice, tomato sauce, water, tomatoes, okra, and cayenne pepper.
- Bring to a boil and simmer about 10 minutes.
- Stir in fish and cook for approximately 8 more minutes.
- Add shrimp and cook for about 5 more minutes.
- Place a 1/2 cup mound of rice in bowl and ladle gumbo over the rice.
- Serve with a green salad and crusty bread and you have a full meal.