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
 
 
For the mountains may depart and the hills be removed, but my steadfast love shall not depart from you, and my covenant of peace shall not be removed,? says the Lord, who has compassion on you.(Isaiah 54:10)