a good gumbo recipe?

Catfish Gumbo INGREDIENTS * 1 pound catfish fillets, cut into 1 inch pieces * 1/4 cup vegetable oil * 1/2 cup celery, chopped * 1/2 cup green bell pepper, chopped * 1/2 cup onion, chopped * 1 clove garlic, chopped * 2 cups water * 2 cubes beef bouillon * 2 (8 ounce) cans diced tomatoes * 1 (10 ounce) package frozen okra * 1 teaspoon salt * 1/4 teaspoon red pepper flakes * 1/4 teaspoon dried thyme * 1 bay leaf * 1/8 teaspoon hot pepper sauce DIRECTIONS 1. In a 3 quart pot, bring the 2 cups of water to a boil. Dissolve the bouillon cubes in the boiling water. 2. In a medium skillet, heat the vegetable oil, and cook the celery, green pepper, onion and garlic until tender. 3. Add the tomatoes, okra and cooked vegetables to the boiling water. Season with salt, red pepper flakes, thyme, bay leaf and hot pepper sauce. Reduce heat, cover and simmer for 30 minutes. Add catfish, cover and simmer for 15 minutes or until catfish is flaky and tender. Shrimp and Catfish Gumbo INGREDIENTS * 1/4 cup cooking oil * 1 large onion, chopped * 1 bell pepper, chopped * 2 stalks celery, chopped * 2 cloves garlic, minced * 4 cubes beef bouillon * 6 cups hot water * 1 (28 ounce) can diced tomatoes, undrained * 1 (16 ounce) package frozen sliced okra * 4 cups shrimp, peeled and deveined * 2 teaspoons salt * 1/4 teaspoon cayenne pepper * 1/2 teaspoon dried thyme * 2 bay leaves * 1 teaspoon dry crab boil * 2 pounds catfish fillets, cut into 1 inch pieces DIRECTIONS 1. Warm oil in a skillet over medium heat. Stir in onion, bell pepper, celery, and garlic. Cook until soft, about 10 minutes. 2. Dissolve bouillon cubes in hot water. Pour into skillet. Stir tomatoes, okra, and shrimp into skillet. Season with salt, cayenne pepper, thyme, bay leaves, and crab boil. Bring to a boil; cover, and simmer 30 minutes. 3. Place fish in skillet, return to boil; cover, and simmer 15 minutes more. Remove bay leaves, and serve. Louisiana Shrimp and Eggs Gumbo SUBMITTED BY: lise "I was introduced to gumbo by people from Louisiana. They lived in our town for a few years, and taught us Canadians what gumbo is all about....mmmm good and hot! You can make other gumbos the same way using squirrel, rabbit, ham, seafood, chicken, or game." NGREDIENTS * 1/2 cup vegetable oil * 1/2 cup all-purpose flour * 1 onion, chopped * 1 clove garlic, minced * 4 cups hot water * 2 cups chopped celery * 1 bunch green onions, chopped * 1 green bell pepper, chopped * 1 red bell pepper, chopped * 1 large tomato, chopped * 1 bay leaf * 1/2 teaspoon dried thyme * 2 pounds shrimp, peeled and deveined * 8 hard-cooked eggs * 1 cup okra * salt to taste * ground black pepper to taste * 1/4 tablespoon cayenne pepper * 3 cups cooked white rice DIRECTIONS 1. Heat oil in a Dutch oven or any heavy pan. Stir in flour to make a roux. Cook, stirring constantly, until roux is dark brown; be careful not to burn. Add onion and garlic, and cook until slightly wilted. Whisk in water. 2. Stir in celery, green onions, tomato, green and red peppers, okra, bay leaf, thyme, salt, pepper, and cayenne. Simmer for 1 hour. 3. Add shrimp and hard boiled eggs; simmer 15 to 20 minutes longer. Adjust seasoning to taste. Serve gumbo over rice.