1 cup chopped celery
1 cup chopped onion
1 cup chopped green pepper
2 cloves garlic, minced
3 tablespoon cooking oil
4 cups beef broth
1 can (16 oz) whole tomatoes
1 bay leaf, chopped
1 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon ground red pepper
1/2 teaspoon dried oregano, crushed
2 pounds catfish fillets, cut into bite-sized pieces
1 package (10 oz) frozen sliced okra
4 cups hot cooked rice
In a large Dutch oven, cook celery, onion, green pepper and garlic in hot oil until tender.
Stir in beef broth, tomatoes, bay leaf, salt thyme, red pepper and oregano.
Bring to boil; reduce heat. Cover and simmer for 15 minutes.
Add catfish and okra to kettle. Return to boil.
Cover and simmer for 15 minutes or until fish flakes easily. Remove and discard bay leaf.
No Nutritional Information Available
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