Catfish gumbo

2 gallons

Ingredients

Quantity Ingredient
8 Catfish; cut in 1\" pieces (Farm-raised is best)
1 cup Celery; chopped
1 cup Green pepper; chopped
1 cup Onion; chopped
2 Garlic cloves; minced
½ cup Vegetable oil
4 Beef bouillon cubes
4 cups Boiling water
20 ounces Tomatoes; undrained
2 packs Sliced okra (10 oz. ea)
4 teaspoons Salt
½ teaspoon Black pepper
½ teaspoon Thyme
3 Bay leaves
6 ounces Vegetable cocktail juic (V8)

Directions

Prepare fish and set aside. Saute celery, green pepper, onions and garlic in vegetable oil until tender. Dissolve bouillon cubes in hot water; add remaining ingredients except fish. Bring to a boi, lower heat and simmer 30 minutes. Add fish, mix well, and simmer, covered, 15 minutes, or until fish flakes easily. Serve over rice.

SOURCE: Country Cooking, published by Mississippi Farm Bureau Women, 1987. Contributed by Ester Janous. Typed for you by Nancy Coleman.

Submitted By NANCY COLEMAN On 12-02-94

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