Catfish Etouffée Recipe - A Classic Louisiana Dish from the USA

Ingredients

• 1 lb (454 g) skinned and boned farm-raised catfish
• seasoning mix
• 0.33 cup vegetable oil
• 0.5 cup all-purpose flour
• 1 cup chopped onion
• 1 cup chopped celery
• 1 cup chopped green pepper
• 2 cloves garlic , minced
• 1.25 cup chicken broth
• 1 tsp salt
• 0.5 tsp ground black pepper
• 0.5 tsp ground red pepper
• hot pepper sauce to taste
• 4 cup hot cooked rice
• finely sliced green onion tops (optional)