1 lb. catfish fillets
1/2 c. chopped celery
1/2 c. chopped green pepper
1/2 c. chopped onion
2 garlic cloves, minced
2 tbsp. vegetable oil
2 c. chicken broth
1 (14 1/2 oz.) can whole tomatoes, undrained
1 (10 oz.) pkg. frozen okra
1/4 tsp. crushed red pepper
1 tsp. gumbo file' (seasoning mix)
Salt and pepper to taste
1 1/2 c. hot cooked rice

Cut catfish into 1-inch pieces. In a large Dutch oven, saute celery, green pepper, onion and garlic in the oil until tender, about 7 minutes. Add broth, tomatoes, okra, red peppers, salt and pepper and gumbo file'. Cover and simmer 20 minutes. Add fish, cover and simmer 15 minutes or until fish flakes easily. Serve over rice. Makes 6 servings.