Catfish Gumbo

4 slices bacon, diced
1/4 cup butter
1/4 cup chopped onion
2 cups fresh cooked okra
2 cups canned tomatoes, undrained
1/2 teaspoon garlic powder
1/4 lemon, thinly sliced
3 cups boiling water
1/2 teaspoon salt
3 drops Tabasco sauce
1 teaspoon Worcestershire sauce
2 tablespoons flour
2 cups cooked catfish, boned, broken into large chunks

Cook bacon over medium-low heat in a heavy Dutch oven or stock pot until fat is rendered.

Add 2 tablespoons of butter and the onion; cook until transparent. Add okra, tomatoes, garlic and lemon.

Bring to a boil; add boiling water, salt, Tabasco sauce and Worcestershire sauce. Lower heat and simmer, partially covered, for 1 hour.

Blend remaining butter with the flour; add to the simmering stew a little at a time, stirring constantly. When thickened, stir in catfish. Heat to boiling.

Serve with hot boiled rice.

Serves 4.