Tupelo Catfish Gumbo - cooking recipe

Ingredients

1 lb. fresh or frozen skinned catfish fillets
1/2 c. chopped celery
1/2 c. chopped green pepper
1/2 c. chopped onion
1 garlic clove, finely chopped
1/4 c. melted fat or oil
2 beef bouillon cubes
2 c. boiling water
1 (1 lb.) can tomatoes
1 (10 oz.) pkg. frozen okra, sliced
2 tsp. salt
1/4 tsp. each: pepper and thyme
1 whole bay leaf
1 1/2 c. hot cooked rice

Preparation

Cut catfish into 1-inch pieces.
Cook celery, green pepper, onion and garlic in fat until tender.
Dissolve bouillon cubes in water.
Combine vegetable mixture, bouillon, tomatoes, okra and seasonings.
Cover; simmer for 30 minutes.
Add fish.
Cover; simmer for 15 minutes longer or until fish flakes easily when tested with fork.
Remove bay leaf.
Place 1/4 cup rice in each soup bowl; fill with gumbo.
Yield:
6 servings.