Categories: Fish, Main Dish, Stew

Ingredients

• 1 cup chopped green pepper
• 1 cup chopped celery
• 1 cup chopped onion
• 2 cloves garlic, minced
• 1/4 cup vegetable oil
• 2 (14 1/2 ounce) cans ready-to-serve beef broth
• 1 (16 ounce) can whole tomatoes, undrained and chopped
• 1 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon cayenne pepper
• 1 bay leaf
• 2 lbs catfish fillets
• 1 (10 ounce) package frozen sliced okra, thawed
• hot cooked rice

Directions

1. Saute green pepper, celery, onion, and garlic in hot oil in a Dutch oven until tender. Stir in broth and next 6 ingredients; bring to a boil.

2. Cover, reduce heat, and simmer 30 minutes, stirring occasionally.

3. Cut catfish into 1-inch pieces; add to gumbo, and simmer 10 minutes.

4. Stir in okra; cook an additional 5 minutes.

5. Remove bay leaf.

6. Serve over rice.

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