Cat fish Gumbo

Categories: casseroles

Ingredients

• 1 Lb. skinned catfish fillets or other white
• fish, fresh or frozen
• 1/2 celery, chopped
• 1/2 cup green pepper, chopped
• 1/2 cup onion, chopped
• 1 clove garlic, finely chopped
• 1/4 cup oil
• 2 beef bouillon cubes
• 2 cups boiling water
• 1 16 0z. can tomatoes
• 1 10 oz. pkg. frozen, sliced okra
• 2 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. thyme
• 1 whole bay leaf
• 1 dash liquid hot pepper sauce
• 1 1/2 cups hot cooked rice

Directions

1. Thaw frozen fillets. Cut into one-inch pieces. Cook celery, green pepper, onion and garlic in oil until tender. Dissolve bouillon cubes in water. Add bouillon, tomatoes, okra and seasonings. Cover and simmer for 30 minutes. Ad fish. Cover and simmer for 15 minutes longer or until fish flakes easily when tested with a fork. Remove bay leaf. Place 1/4 cup rice in each of 6 soup bowls. Fill with gumbo.

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