shrimp gumbo

• 1 tablespoon and 1-3/4 teaspoons cooking oil
• 3/8 large onion, chopped
• 3/8 bell pepper, chopped
• 3/4 stalk celery, chopped
• 3/4 clove garlic, minced
• 1-5/8 cubes beef bouillon
• 2-1/3 cups and 1 tablespoon hot water
• 3/8 (28 ounce) can diced tomatoes, undrained
• 3/8 (16 ounce) package frozen sliced okra
• 1-1/2 cups and 2 tablespoons shrimp, peeled and deveined
• 3/4 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 1/4 teaspoon dried thyme
• 3/4 bay leaves

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. 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.

Actually - this one is supposed to have cat fish too, but I'm fresh out lol.