3 lb. blue gill fillet
1 each green pepper, diced
1 each red pepper, diced
1/2 stalk celery, diced
1 lg. red onion
2 jalapeno peppers
3 okra, optional
6 oz. vegetable oil
8 oz. flour
Cajun seasoning, to taste
1 gallon water
2 bay leaves
2 c. rice, cooked

Press and fillet fish. Place fish bones in water add bay leaf. Cook for 20 minutes, no longer.

In thick sauce pan heat oil, add flour and stir until roux is auburn in color.

Add fish and vegetables to roux and cook for 5 minutes. Pour fish stock into roux, reduce heat and simmer 2 to 4 hours. Add cajun seasoning, to taste.

Place rice in bowl, add soup.