Catfish Etouffee

1 oz margarine
1/3 cup flour
1 cup onions, chopped
1 cup bell pepper, chopped
1/4 cup celery, or to taste
1 medium clove garlic, minced
2 cups chicken broth
1/8 teaspoon red pepper
1/8 teaspoon black pepper
1 teaspoon salt
Tabasco, to taste
1 or 2 pounds catfish nuggets
Cooked rice

Melt margarine. Add flour and cook until texture and color of roux are achieved, usually about 10 minutes. Add chopped vegetables. Saute about 10 to 15 minutes. Add chicken broth. Stir and simmer about 15 minutes. Add seasonings and catfish. Mix. Cook over medium heat about 20 minutes. Serve over; rice.

Serves 5-6.

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Cajun Country -- New Iberia, Louisiana