Braised Catfish with Andouille Gravy

How to make it

1. Pat the catfish dry and season well with salt, pepper, and a little of the spice mix.
2. Heat the vegetable oil in a cast-iron skillet over medium-high and sear the catfish until deeply colored.
3. Add the aromatics with the celery and green onion; cook until fragrant and just tender.
4. Deglaze with a splash of liquid, scraping up the browned bits for extra depth.