Catfish Gumbo

• 1 c. sweet pepper, chopped
• 1 c. celery, chopped
• 1 c. onion or green onion, chopped
• 2 cloves garlic, minced
• 1/4 c. vegetable oil
• 2 (14 oz.) cans beef broth
• 1 (16 oz.) can tomatoes, chopped
• 1 Tbsp. salt
• 1/2 tsp. oregano
• 1/2 tsp. thyme
• 1/2 tsp. red pepper
• 1 bay leaf
• 2 lb. catfish fillets
• 10 oz. okra
• hot cooked rice

1. Saute first four ingredients in hot oil until tender, using a Dutch oven or large pot.
2. Stir in broth and next six ingredients. Bring to a boil.
3. Cover, reduce heat and simmer 30 minutes, stirring occasionally.
4. Cut fish into 1-inch pieces and add to gumbo.
5. Simmer 10 minutes.
6. Stir in okra and cook an additional 5 minutes.
7. Remove bay leaf.
8. Serve over rice.
9. Other fish may be used.
10. Makes 3 1/2 quarts.

sweet pepper, celery, onion, garlic, vegetable oil, beef broth, tomatoes, salt, oregano, thyme, red pepper, bay leaf, catfish fillets, okra, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=348064 (may not work)