Catfish Gumbo

• 1 lb. skinned catfish fillets
• 1/2 c. chopped celery
• 1/2 c. green pepper
• 1/2 c. onion
• 1/4 c. oil
• 16 oz. tomatoes
• 1/4 tsp. pepper
• 1/4 tsp. thyme
• 2 beef bouillon cubes
• 1 clove garlic, finely chopped
• 2 c. boiling water
• 1 (10 oz.) pkg. sliced okra
• 2 tsp. salt
• 2 c. cooked rice
• 1 bay leaf
• 1 dash hot pepper sauce

1. Cut fillets into bite size pieces.
2. Cook celery, onion, green pepper and garlic in oil until tender.
3. Dissolve bouillon cubes in water.
4. Add bouillon, tomatoes, okra and seasoning; cover and simmer for 30 minutes.
5. Add catfish.
6. Cover and simmer 15 minutes longer, or until fish flakes easily with a fork.
7. Remove bay leaf. Place 1/3 cup rice in each of 6 bowls.
8. Fill with gumbo.

catfish fillets, celery, green pepper, onion, oil, tomatoes, pepper, thyme, clove garlic, boiling water, okra, salt, rice, bay leaf, pepper sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=696914 (may not work)