Catfish Gumbo - cooking recipe

Ingredients

1 c. bell pepper
1 c. celery
1 c. onions
2 cloves minced garlic
1/4 c. vegetable oil
2 (14 1/2 oz.) cans beef broth
1 (16 oz.) can tomatoes (undrained), chopped
1 tsp. salt
1/2 tsp. dried whole oregano
1/2 tsp. dried whole thyme
1/2 tsp. red pepper
1 bay leaf
2 lb. catfish fillets
1 (10 oz.) pkg. frozen sliced okra, thawed
cooked rice

Preparation

Chop pepper, onions, celery and garlic; saute in hot oil in Dutch oven until tender.
Stir in broth and next 6 ingredients; bring to a boil.
Cover, reduce heat, and simmer 30 minutes, stirring occasionally.
Cut catfish into 1-inch pieces; add to gumbo.
Simmer 10 minutes.
Stir in okra; cook an additional 5 minutes.
Remove bay leaf.
Serve over rice.
Yields 3 1/2 quarts.