Catfish Gumbo

• 1 lb. skinned fish fillet (fresh or frozen)
• 1/2 c. chopped celery
• 1/2 c. chopped green pepper
• 1/2 c. chopped onion
• 1 clove garlic, finely chopped
• 1/4 c. melted fat or oil
• hot pepper sauce
• 2 beef bouillon cubes
• 2 c. boiling water
• 1 c. tomatoes
• 1 pkg. frozen okra
• 2 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. thyme
• 1 bay leaf
• 1 1/2 c. hot, cooked rice

1. Thaw frozen fish.
2. Cut into one-inch pieces.
3. Saute celery, green pepper, onion and garlic in fat until tender.
4. Dissolve bouillon cubes in water.
5. Add bouillon, tomatoes, okra and seasonings.
6. Cover and simmer 30 minutes.
7. Add fish and simmer 15 minutes longer.
8. Remove bay leaf.
9. Divide rice into 6 bowls.
10. Fill with gumbo.
11. Serves 6.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=572165 (may not work)