Created by breezermom on March 7, 2015
Step 1: Combine the flour and vegetable oil in a large Dutch oven; cook over medium heat, stirring constantly, until roux is caramel-colored (about 15 minutes).
Step 2: Add 2 cups chopped onion, green bell pepper, celery, and garlic, and cook over medium heat until the vegetables are tender.
Step 3: Stir in the chicken broth and next 10 ingredients; simmer, uncovered, 1 hour.
Step 4: Add the catfish, green onions, and parsley; simmer, uncovered for 10 minutes or until the fish flakes easily when tested with a fork. Remove and discard the bay leaf. Serve over rice.