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1 cup chopped green bell pepper
1 cup chopped celery
1 cup chopped onion
2 cloves garlic, minced
1/4 cup vegetable oil
2 (14 1/2 ounce) cans beef broth
1 (16 ounce) can tomatoes, undrained and chopped
1 teaspoon salt
1/2 teaspoon dried whole oregano
1/2 teaspoon dried whole thyme
1/2 teaspoon red pepper
1 bay leaf
2 pounds farm-raised catfish fillets
1 (10 ounce) package frozen sliced okra, thawed
Hot cooked rice
Saut� green pepper, celery, onion and garlic in hot oil in a Dutch oven until
tender. Stir in broth and next 6 ingredients; bring to a boil. Cover, reduce
heat and simmer 30 minutes, stirring occasionally.
Cut catfish into 1-inch pieces; add to gumbo and simmer 10 minutes. Stir
in okra; cook an additional 5 minutes. Remove bay leaf.
Serve over rice.
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