1 lb. skinned catfish fillets
1/2 c. chopped celery
1/2 c. chopped green peppers
1/2 c. chopped onion
1 clove garlic, finely chopped
1/4 c. melted fat or oil
2 beef bouillon cubs
2 c. boiling water
1 (1 lb.) can tomatoes
1 (10 oz.) pkg. frozen okra, slices
2 tsp. salt
1/4 tsp. pepper
1/4 tsp. thyme
1 whole bay leaf
Dash hot pepper sauce (or more if you stand it)
1 1/2 c. hot cooked white rice

Cut fillets into 1-inch pieces. Cook celery, green pepper, onion and garlic in fat until tender. Dissolve bouillon cubes in water. Add bouillon, tomatoes, okra and seasonings. Cover and simmer 30 minutes. Add fish.

Cover and simmer 15 minutes longer or until fish flakes easily. Remove bay leaf. Place approximately a cup of rice in each of 6 soup bowls. Fill with gumbo. Serves 6.