Ingredients

1 C. chopped green pepper
1 C. chopped celery
1 C. chopped onion
2 cloves garlic, minced
1/4 C. vegetable oil
2 (14.5 oz.) cans ready to serve beef
broth
1 (16 oz.) can tomatoes, undrained
and chopped
1 tsp. salt
1/2 tsp. dried whole oregano
1/2 tsp. dried whole thyme
1/2 tsp. red pepper
1 bay leaf
2 lbs. farm-raised catfish fillets
1 (10 oz.) pkg. frozen sliced okra,
thawed
Hot cooked rice

Cooking Instructions

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. Yields about 3 1/2 quarts. Engineering

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)