1/4 c. vegetable oil. 1 c. chopped celery. 1 c. chopped green pepper. 1 c. chopped onion. 2 cloves garlic, chopped. 4 c. beef broth. 1 can (16-ounce) tomatoes. 1 package (10-ounce) frozen sliced okra. 1/2 tsp thyme. 1 bay leaf. 1/2 tsp cayinne pepper. 1/2 tsp oregano. 1 tsp salt. 4 Mississippi farm-raised catfish fillets, cut into 1-inch cubes. Cooked rice.
Heat oil in laarge stock pot . Saute celery, green pepper, onion and garlic. Add beef broth, tomatoes, okra, thyme bay leaf, cayinne pepper, oregano, and salt. Cover and simmer for 30 minutes. Add catfish and continue simmering 15 minutes or until catfish flakes easily. Remove bay leaf. Serve over cooked rice, if desired. (serves 10).