Catfish Etouffée

Description
Makes 6 servings.

Ingredients

 * 1 pound skinned and boned farm-raised catfish
 * Seasoning mix*
 * 1/3 cup vegetable oil
 * 1/2 cup all-purpose flour
 * 1 cup chopped onion
 * 1 cup chopped celery
 * 1 cup chopped green pepper
 * 2 cloves garlic, minced
 * 1 1/4 cups chicken broth
 * 1 teaspoon salt
 * 1/2 teaspoon ground black pepper
 * 1/2 teaspoon ground red pepper
 * Hot pepper sauce to taste
 * 4 cups hot cooked rice
 * Finely sliced green onion tops (optional)

Directions
Cut catfish into pieces about 1-inch square. Toss with seasoning mix. Refrigerate, covered, one to two hours.

Heat oil in Dutch oven or large skillet (iron preferred) until a light haze forms over pot but oil is not smoking. Lower heat and blend in flour. Cook, stirring constantly, over medium-low heat, until roux is dark brown, about 10 minutes. Do not brown.

Add onion, celery, green pepper and garlic. Cook, stirring, about 5 minutes. Stir in chicken broth. Add catfish, discarding any liquid that has formed, and salt, black pepper, red pepper and pepper sauce. Simmer 15 minutes. Serve over beds of fluffy rice; sprinkle with green onions, if desired.