Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         skinned catfish fillets
                        fresh or frozen
     1/2  cup           chopped celery
     1/2  cup           chopped green pepper
     1/2  cup           chopped onion
   1      clove         garlic -- finely chopped
     1/4  cup           melted fat or oil
   2      cups          boiling water
   1      can           tomatoes -- (1 lb size)
  10      ounces        okra -- frozen slices
   2      teaspoons     salt
     1/4  teaspoon      pepper
     1/4  teaspoon      thyme
   1                    bay leaf
   1      dash          hot pepper sauce
   1 1/2  cups          hot cooked rice

Preparation:

Thaw frozen fillets. Cut into 1-inch pieces. Cook celery, green pepper, onion and garlic in fat until tender. Dissolve bouillon cubes in water. Add bouillon, tomatoes, okra and seasonings. Cover and simmer for 30 minutes. Add fish. Cover and simmer for 15 minutes longer or until fish flakes easily when tested with a fork. Remove bay leaf. Place 1/4 cup rice in each of 6 soup bowls. Fill with gumbo.