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1/4 c. vegetable oil
1 c. chopped celery
1 c. chopped green pepper
1 c. chopped onion
2 cloves garlic, chopped
4 c. beef broth
1 (16 oz.) can tomatoes
1 (10 oz.) pkg. frozen sliced
1/2 tsp. thyme
1 bay leaf
1/2 tsp. cayenne pepper
1/2 tsp. oregano
1 tsp. salt
4 Mississippi farm-raised
catfish fillets, cut into
1-inch cubes
cooked rice

Heat oil in large stock pot. Saute celery, green
pepper, onion and garlic. Add beef broth, tomatoes, okra,
thyme, bay leaf, cayenne pepper, oregano and salt. Cover and
simmer 30 minutes. Add catfish and continue simmering 15
minutes, or until catfish flakes easily. Remove bay leaf.
Serve over cooked rice, if desired. Makes 10 servings.

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