1 cup vegetable oil
1 cup all-purpose flour
1 bunch celery, chopped
2 onions, chopped
1 bell pepper, chopped
8 cups seafood stock
2 cups frozen chopped okra
1 (12-ounce) can Ro-Tel tomatoes
6 catfish fillets, cut into 1-inch pieces
Creole seasoning to taste
Kosher salt and black pepper, to taste
2 cups cooked rice
4 green onions, chopped
In a very hot Dutch oven, make a roux by heating oil and adding flour, whisking constantly until roux is dark brown, being careful not to let it burn. Stir in celery, onions, and bell pepper and stir with a wooden spoon until vegetables begin to soften. Lower heat and add stock, okra, and tomatoes. Simmer for 30 minutes, then add catfish and Creole seasoning. Stir well and simmer for 15 minutes more. Check seasonings, adding salt and pepper if needed. Over low heat, continue to simmer for 30 minutes more. Serve over cooked rice.
Yield 8 servings