Catfish Etouffee

My girlfriend and I were on a major Cajun kick, and we found this on AllRecipes.com. Due to limited availability of ingredients, and a desire for a slightly healthier recipe, we modified it to this. Definitely a tasty dish!
Ingredients
  • 4 Tbsp extra virgin olive oil
  • 4 Tbsp flour
  • 1 cup enriched white rice
  • 2 cups water
  • 1 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 1 teaspoon minced garlic
  • 2 cups beef broth
  • 1 pound tomatoes, coarsely chopped
  • 1 tablespoon lemon juice
  • 1 tablespoon Worcestershire sauce
  • 1 bay leaf
  • 1 teaspoon ground black pepper
  • 1/4 teaspoon dried thyme
  • 2 teaspoons salt
  • 2 pounds catfish fillets, cut into 1 inch pieces
  • 1/4 cup chopped fresh parsley
  • Creole seasoning (to taste)
Directions
  1. Combine rice and water in a small saucepan. Bring to a boil, reduce heat to low, and simmer for 15 to 20 minutes, or until done.
  2. To make roux, heat olive oil over medium heat. Add flour a little bit at a time. Keep stirring to keep from clumping. Roux should thicken and brown slightly.
  3. Once roux has been heated, stir in onion, green bell pepper, and garlic; cook for about 5 minutes, or until soft.
  4. Stir in broth and tomatoes. Season with lemon juice, Worcestershire sauce, bay leaf, black pepper, thyme, and salt. Reduce heat to low, cover, and simmer for 30 minutes.
  5. Stir in catfish and parsley. Simmer, partially covered, for 10 minutes, or until fish flakes easily with a fork.
  6. Stir in cooked white rice, and season with creole seasoning. Serve.