Catfish Etouffée

Makes 6 servings.

Ingredients

 * 1 pound skinned and boned farm-raised catfish
 * seasoning mix
 * ⅓ cup vegetable oil
 * ½ cup all-purpose flour
 * 1 cup chopped onion
 * 1 cup chopped celery
 * 1 cup chopped green pepper
 * 2 cloves garlic, minced
 * 1¼ cups chicken broth
 * 1 teaspoon salt
 * ½ teaspoon ground black pepper
 * ½ teaspoon ground red pepper
 * hot pepper sauce to taste
 * 4 cups hot cooked rice
 * finely sliced green onion tops (optional)

Directions

 * 1) Cut catfish into pieces about 1-inch square.
 * 2) Toss with seasoning mix.
 * 3) Refrigerate, covered, one to two hours.
 * 4) Heat oil in Dutch oven or large skillet (iron preferred) until a light haze forms over pot but oil is not smoking.
 * 5) Lower heat and blend in flour.
 * 6) Cook, stirring constantly, over medium-low heat, until roux is dark brown, about 10 minutes. Do not brown.
 * 7) Add onion, celery, green pepper and garlic.
 * 8) Cook, stirring, about 5 minutes.
 * 9) Stir in chicken broth.
 * 10) Add catfish, discarding any liquid that has formed, and salt, black pepper, red pepper and pepper sauce. Simmer 15 minutes.
 * 11) Serve over beds of fluffy rice; sprinkle with green onions, if desired.