Catfish Étouffée

Ingredients:

• 4 catfish fillets
• Salt and pepper to taste
• 3 tablespoons olive oil
• 1 onion, chopped
• 1 green bell pepper, chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 2 tablespoons all-purpose flour
• 1 can (14.5 oz) diced tomatoes
• 1 cup chicken broth
• 1 teaspoon paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon thyme
• 2 bay leaves
• Cooked white rice
• Fresh parsley, chopped

Instructions:

1. Season the catfish fillets with salt and pepper.
2. Heat the olive oil in a large skillet over medium heat.
3. Add the onion, bell pepper, and celery, and cook until softened.
4. Add the garlic and cook for another minute.
5. Sprinkle the flour over the vegetables and cook, stirring constantly, for about 2 minutes.
6. Add the diced tomatoes, chicken broth, paprika, cayenne pepper, thyme, and bay leaves. Bring to a simmer.
7. Add the catfish fillets and cook for about 10 minutes, or until the fish is cooked through and the sauce has thickened.
8. Serve over cooked white rice and garnish with fresh parsley.