Mardi Gras Catfish Gumbo

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 small green bell pepper, chopped
• 1/2 cup chopped celery
• 4 garlic cloves, minced
• 1 (14 1/2 ounce) can no-salt-added diced tomatoes, undrained
• 1 (14 ounce) can low sodium beef broth
• 1 (14 ounce) can sliced okra, drained
• 1 (11 ounce) can corn kernels, drained
• 1 bay leaf
• 1/2 teaspoon dried thyme, crumbled
• 1/2 teaspoon salt (optional)
• 1/8 - 1/4 teaspoon cayenne pepper
• 1 lb catfish fillet, tilapia or, white fish fillets, cut in 1-inch chunks
• hot pepper sauce, to taste

1. Heat oil in a large, heavy deep skillet or Dutch oven over medium heat. Add onion, bell pepper and celery; cook, stirring often, until tender, about 5 minutes. Add garlic and saute for another minute.
2. Stir in tomatoes, broth, okra, corn, bay leaf, thyme, salt if desired, and cayenne pepper. Bring to a boil, reduce heat, cover and simmer for 20 minutes.
3. Just before serving, stir in fish and cover. Cook, stirring gently 2 or 3 times, until fish is just cooked through, about 5 minutes.
4. Remove bay leaf and season with hot sauce.

olive oil, onion, green bell pepper, celery, garlic, salt, beef broth, okra, corn kernels, bay leaf, thyme, salt, cayenne pepper, catfish fillet, pepper sauce

Taken from www.food.com/recipe/mardi-gras-catfish-gumbo-413188 (may not work)