Catfish Gumbo With Okra

1 cup chopped green pepper
1 cup chopped celery
1 cup chopped onion
2 cloves garlic, minced
1/4 cup vegetable oil
2 (14.5 oz.) cans ready to serve beef broth
1 (16 oz.) can tomatoes, undrained and chopped
1 tsp. salt
1/2 tsp. dried whole oregano
1/2 tsp. dried whole thyme
1/2 tsp. red pepper
1 bay leaf
2 lbs. farm-raised catfish fillets
1 (10 oz.) pkg. frozen sliced okra, thawed
Hot cooked rice

Saute green pepper, celery, onion and garlic in hot oil in a Dutch oven until tender.
Stir in broth and next 6 ingredients; bring to a boil. Cover, reduce heat and simmer 30 minutes, stirring occasionally.
Cut catfish into 1 inch pieces; add to gumbo and simmer 10 minutes.
Stir in okra; cook an additional 5 minutes.
Remove bay leaf. Serve over rice.
Yields about 3 1/2 quarts.

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