Yield: 2 gallons
| Measure | Ingredient |
|---|---|
| 8 \N | Catfish; cut in 1\" pieces (Farm-raised is best) |
| 1 cup | Celery; chopped |
| 1 cup | Green pepper; chopped |
| 1 cup | Onion; chopped |
| 2 \N | Garlic cloves; minced |
| ½ cup | Vegetable oil |
| 4 \N | 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 \N | Bay leaves |
| 6 ounces | Vegetable cocktail juic (V8) |
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