Catfish Etouffée

Ingredients

• skinned and boned farm-raised catfish
  1 pound
• seasoning mix
  1 unit
• vegetable oil
  ⅓ cup
• all-purpose flour
  ½ cup
• chopped onion
  1 cup
• chopped celery
  1 cup
• chopped green pepper
  1 cup
• garlic

  minced
  2 cloves
• chicken broth
  1¼ cups
• salt
  1 teaspoon
• ground black pepper
  ½ teaspoon
• ground red pepper
  ½ teaspoon
• hot pepper sauce to taste
  1 unit
• hot cooked rice
  4 cups
• finely sliced green onion tops (optional)
  1 unit