|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Beef broth||1⁄2 Can (5 oz) (Ready To Serve)|
|Tomatoes||1⁄2 Can (5 oz), chopped (Undrained)|
|Dried oregano||1⁄4 Teaspoon|
|Dried thyme||1⁄4 Teaspoon|
|Red pepper||1⁄4 Teaspoon|
|Catfish fillets||1⁄2 Pound (Farm Raised)|
|Frozen sliced okra||50 Gram (Thawed)|
|Hot cooked rice||1 Cup (16 tbs)|
Stage1-Saute green pepper, celery, onion and garlic in hot oil in a Dutch oven until tender.
Stage2-Stir in broth and next 6 ingredients; bring to a boil.
Stage3-Cover, reduce heat and simmer 25 minutes, stirring occasionally.
Stage4-Cut catfish into 1 inch pieces; add to gumbo and simmer 10 minutes.
Stage5-Stir in okra; cook an additional 5 minutes. Remove bay leaf. Serve over rice.