Catfish Etouffee

Etouffee
   4 catfish filets (6 oz.)
   1 diced red pepper
   1 diced green pepper
   1 diced yellow bell pepper
   1 chopped yellow onion
   1 cup of chopped celery
   3 bay leaves
   1/4 cup flour
   1/4 cup butter
   1 cup of tomato sauce
   1 cup of chicken stock (fish stock)
   2 tablespoon of Louisiana Blackened Seasoning (or make your own)

Blackened Seasoning
    1 teaspoon black pepper
    1 teaspoon red pepper
    1 teaspoon white pepper
    1 teaspoon dry Mustard
    1 teaspoon  dried thyme
    1 teaspoon thyme leaves
    1 teaspoon paprika
    1 teaspoon onion powder
    1 teaspoon garlic powder
    1 teaspoon cumin

1. Combine blackened seasoning ingredients mix thoroughly. Set 2 Tablespoons aside. Lightly sprinkle remaining seasoning on the catfish fillets.
2. Sauté the peppers, onions, and celery together in butter just until tender.
3. Add the flour and continue to cook stirring constantly for approximately 4 minutes until mixture is a light golden brown.
4. Add the tomato sauce, blackened seasoning, chicken or fish stock and chopped tomato.  Continue to simmer until you have a nice smooth sauce.
5. Add catfish and continue simmering, partially covered, without stirring, for 10 minutes or until fish flakes easily with a fork. 
6. Serve with steamed rice.