Serves 4

1/4 cup (50 mL) vegetable oil

1 cup (250mL) chopped celery

1 cup (250 mL) chopped green bell pepper

1 cup (250 mL) chopped onion

2 cloves garlic, chopped

4 cups (1L) beef stock or canned broth

1 16-oz. (475 mL) can tomatoes

1 10-oz. (285 g) package frozen cut okra

1 tsp. (5 mL) salt

1/2 tsp. (2 mL) dried thyme

1/2 tsp. (2 mL) cayenne pepper

1/2 tsp. (2mL) dried oregano

1 bay leaf

4 U.S. Farm-Raised Catfish fillets, cut into 1-inch cubes

Cooked rice for serving

Heat oil in a Dutch oven or a large heavy saucepan over medium heat.

Add celery, bell pepper, onion and garlic and sauté until softened.

Add beef stock, tomatoes, okra, salt, thyme, cayenne pepper, oregano and bay leaf. Bring to a boil. Reduce the heat to medium-low, cover and simmer for 30 minutes, stirring occasionally.

Add catfish fillet pieces and simmer for 15 minutes or until fish flakes easily when tested with a fork. Remove bay leaf.

Serve gumbo over cooked rice.