1 lb. skinned catfish fillets
3/4 c. chopped celery
1/2 c. chopped green pepper
1/2 c. chopped onion
1 clove garlic, finely chopped
1/4 c. oil
4 c. beef broth (fresh or canned)
1 lb. can tomatoes
10 oz. pkg. frozen okra, slices
2 tsp. salt
1/4 tsp. pepper
1/4 tsp. thyme
1 whole bay leaf
Dash liquid hot pepper sauce
1 1/2 c. hot cooked rice

Prepare fillets and cut into 1 inch pieces. Cook celery, green pepper, onion and garlic in oil until tender. Add broth, tomatoes, okra and seasonings. Cover and simmer for 30 minutes. Add fish.

Cover and simmer for 15 minutes longer or until fish flakes easily when tested with a fork. Remove bay leaf. Place 1/4 cup rice in each of 6 soup bowls. Fill with gumbo. Serves 6.