Catfish Gumbo

• 1 c. bell pepper
• 1 c. celery
• 1 c. onions
• 2 cloves minced garlic
• 1/4 c. vegetable oil
• 2 (14 1/2 oz.) cans beef broth
• 1 (16 oz.) can tomatoes (undrained), chopped
• 1 tsp. salt
• 1/2 tsp. dried whole oregano
• 1/2 tsp. dried whole thyme
• 1/2 tsp. red pepper
• 1 bay leaf
• 2 lb. catfish fillets
• 1 (10 oz.) pkg. frozen sliced okra, thawed
• cooked rice

1. Chop pepper, onions, celery and garlic; saute in hot oil in Dutch oven until tender.
2. Stir in broth and next 6 ingredients; bring to a boil.
3. Cover, reduce heat, and simmer 30 minutes, stirring occasionally.
4. Cut catfish into 1-inch pieces; add to gumbo.
5. Simmer 10 minutes.
6. Stir in okra; cook an additional 5 minutes.
7. Remove bay leaf.
8. Serve over rice.
9. Yields 3 1/2 quarts.

bell pepper, celery, onions, 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=461171 (may not work)