I didn't see a recipe listed for this delicious way to prepare catfish, so I thought I would share mine. I made a double recipe of this today from Saturday's catch and got many compliments. Catfish Gumbo (originally adapted from the book "The Essential Catfish Cookbook") serves 4-6 2 Tablespoons vegetable oil 1 cup onion, chopped 1 cup celery, chopped 1 cup green pepper, chopped 2 cloves garlic, minced 4 cups fish stock (see below), vegetable stock, or chicken stock 14.5 oz can diced tomatoes with juice (I used home grown canned tomatoes) 1 teaspoon dried thyme (garden grown if you have it) 1 teaspoon dried oregano (garden grown if you have it) 1/2 teaspoon cayenne pepper (adjust lower unless you like it hot!) 1/2 teaspoon hot pepper sauce (very optional, only for those who like it really hot!) 1 teaspoon salt 1 bay leaf 10 oz package frozen, sliced okra 1 lbs catfish fillets, cut into 1-2" cubes 3/4 lbs shrimp, peeled and deveined (I used cooked cocktail shrimp) 4 cups cooked rice 1. Heat oil in frying pan over medium heat. Saute celery and green pepper until almost translucent, then add onion and garlic and saute until the onion is getting translucent and soft. 2. In a larger stock pot, add sauted vegetables, stir in stock, tomatoes, spices, and herbs. Bring to a boil, then cover and simmer for 15-20 minutes. 3. Add okra and cook for the time recommended on the package. 4. Add catfish cubes and cook for 5-8 minutes. 5. Add shrimp and cook for 2-3 minutes longer. 6. Remove bay leaf. Serve over cooked rice. Fish Stock recipe (if you are really ambitious): Fish carcasses from filleted panfish (minus the head and tail) 1-2 ribs celery, coarsely chopped 1 carrot, coarsely chopped 1 onion, coarsely chopped 2-4 sprigs of fresh parsley 1 bay leaf 2-3 sprigs of fresh thyme juice of 1 lemon 1/4 teaspoon salt 1 teaspoon peppercorns Use a pound of fish bones (washed carcasses left over after filleting panfish) for each quart of water. Put the fish in the water and bring to a boil, then add remaining ingredients. Simmer for 20-30 minutes uncovered, or until liquid is about half boiled away. Strain stock and discard solids. Store liquid in the freezer for future use, I stored mine in 2 cup quantities.