Tupelo Catfish Gumbo

• 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

1. Cut catfish into 1-inch pieces.
2. Cook celery, green pepper, onion and garlic in fat until tender.
3. Dissolve bouillon cubes in water.
4. Combine vegetable mixture, bouillon, tomatoes, okra and seasonings.
5. Cover; simmer for 30 minutes.
6. Add fish.
7. Cover; simmer for 15 minutes longer or until fish flakes easily when tested with fork.
8. Remove bay leaf.
9. Place 1/4 cup rice in each soup bowl; fill with gumbo.
10. Yield:
11. 6 servings.

celery, green pepper, onion, garlic, oil, boiling water, tomatoes, frozen okra, salt, pepper, bay leaf, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1014645 (may not work)