Catfish Courtbouillon - Magic Seasoning Blends

Ingredients

• 4 tablespoons unsalted butter
• 2 cups onions, diced
• 1½ cups green bell pepper, diced
• 1 cup celery, diced
• 1½ teaspoons Kosher salt
• 2 tablespoons garlic, minced
• 4 cups fresh tomatoes, chopped
• 5 cups seafood stock
• 3 whole bay leaves
• 10 sprigs fresh thyme
• 3 tablespoons Chef Paul Prudhomme’s Seafood Magic®
• 2 tablespoons paprika
• 2 tablespoons dark roux, prepared
• 1½ pounds catfish fillets
• 3 tablespoons parsley, finely chopped
• 2 tablespoons green onion, chopped
• cooked rice, for serving