1 large onion, chopped
4 cloves garlic, minced
1 green pepper, chopped
2 stalks celery, sliced
6 cups bouillon
1 28-ounce can Italian plum tomatoes, undrained, broken up
2 teaspoons oregano
pinch cayenne, or to taste
3 cups okra or green beans, cut in bite-size pieces
(or use both — fresh or frozen)
1 pound catfish fillets, cut in 1″ pieces
1 cup frozen corn
1/4 cup chopped Italian parsley (for garnish)
Cooked whole grains of your choice
Hot pepper sauce (optional)

Bring 1/2 cup of the bouillon to a boil and cook the onion, garlic, pepper and celery for 5 minutes to soften. Add the remaining bouillon, tomatoes and spices, bring to a boil and cook 5-10 minutes. Stir in the okra or green beans and simmer 5 minutes. Return the soup to boiling and stir in the catfish. Reduce the heat and simmer 5 minutes, or until the fish is opaque and the vegetables are tender. Stir in the corn. Serve the gumbo over a mound of whole grains and garnish with the parsley. Pass the hot pepper sauce.

4-6 servings