1 c. chopped green pepper
1 c. chopped celery
1 c. chopped onion
2 cloves garlic, minced
1/4 c. vegetable oil
2 (14.5 oz.) cans ready to serve beef broth
1 (16 oz.) can tomatoes, undrained and 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 lbs. farm-raised catfish fillets
1 (10 oz.) pkg. frozen sliced okra, thawed
Hot cooked rice

Saute 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.

Makes about 3 1/2 quarts.