Vegetable spray
1 c. chopped celery
1 c. chopped onion
1 c. chopped green pepper
2 cloves garlic, minced
3 (10 1/2 oz.) cans ready to serve chicken broth
2 (14 1/2 oz.) cans chopped tomatoes
6 oz. can cocktail vegetable juice
2 bay leaves
1 1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. thyme
1/2 tsp. hot sauce
1 1/2 lb. catfish fillets, cut into 1 1/2 inch pieces
2 (10 oz.) sliced okra, thawed
4 c. hot cooked rice

Coat a Dutch oven with cooking spray. Place over medium high heat until hot. Add celery, onion, peppers and garlic. Saute until tender. Add broth and add next 7 ingredients. Bring to a boil; cover, reduce heat and simmer 30 minutes. Stir in fish and okra; cover and simmer 15 minutes. Discard bay leaves and serve over hot rice.