Ingredients

  • 6-9 c. catfish filets, cut into 1″ pieces
  • 1 qt. canned tomatoes
  • 1 c. chopped celery
  • 2 pkgs. frozen sliced okra
  • 1 c. chopped bell pepper
  • 4 t. salt
  • I c. chopped onion
  • 1/2 t. pepper
  • 2 cloves garlic, finely chopped
  • 1/2 t. thyme
  • 1/3 c. cooking oil
  • 2-3 bay leaves, crushed
  • 4 beef bouillon cubes
  • 1 6-oz. can V-8 juice
  • 4 c. boiling water

Directions

Cook celery, bell pepper, onion and garlic in oil until tender. Dissolve bouillon cubes in water. Add remaining ingredients, except catfish, cover and simmer, covered for 30 minutes. Add catfish, cover and simmer for 15 minutes until catfish flakes Serve over rice. Makes 2 gallons.

Servings: 8