Ingredients:

2 tablespoons oil, divided
1 medium onion, peeled and diced
1 medium green bell pepper, seeded and diced
2 stalks celery, diced
4 cloves garlic, peeled and chopped
1 can (14.5-oz.) stewed tomatoes, undrained
1 can (14.5-oz.) crushed tomatoes
2 teaspoons hot pepper sauce
2 teaspoons crushed dried oregano
1/2 teaspoon crushed dried basil
1/2 teaspoon dried thyme
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1 1/2 pounds boneless catfish fillets, cut into 1½-inch pieces
4 cups cooked rice

Directions:

In a large heavy-duty pot, heat ½ of the oil over medium-high heat. Add onion, bell pepper, celery and garlic; sauté for 5 to 6 minutes or until onion is soft. Stir in stewed tomatoes, crushed tomatoes, hot pepper sauce, oregano, basil, thyme, black pepper, cayenne pepper and salt and bring to a boil. Reduce heat and simmer for 15 minutes, stirring occasionally. Meanwhile, in a large nonstick skillet, heat remaining oil. Add catfish to pan and cook until golden brown and thoroughly cooked. Gently stir fish into sauce. Place rice into shallow bowls and ladle stew over top.

Submitted by Ralph Carr