I like the flavor of bacon fat for sauteing, but feel free to substitute 1 tablespoon vegetable oil for the bacon. While you can use a store-bought seafood stock, I make mine by combining 1 cup of dried shrimp and 4 cups of boiling water. Let it sit for an hour and strain off the shrimp to make a potent stock. The key to this dish is not to overcook the catfish until it disintegrates into small pieces. Note that I use diced tomatoes only, not tomato sauce. You can buy
Rox's Roux at our Shop site.or make your own with these directions for
Rox's roux.