Kat's Catfish Gumbo
1 cup chopped green peppers
1 cup chopped celery
1 cup chopped onions
2 cloves garlic, minced
1/4 cup vegetable oil
2 (14.5 ounces) cans ready-to-serve beef broth
1 (16 ounces) can whole tomatoes, undrained and chopped
1 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon cayenne pepper
1 bay leaf
2 lbs catfish fillets
1 (10 ounces) package 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.